{"1": {"fulltext": "TX 715\\n.P888\\nCopy 1\\n\u00e2\u0096\u00a0g\\nlOOO\\nSHELDON, IOWA", "height": "3462", "width": "2127", "jp2-path": "bestreceiptscont00powe_0001.jp2"}, "2": {"fulltext": "Mm\\nli%mihg\\ni\\nm\u00c2\u00a7ii\\nmi", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0002.jp2"}, "3": {"fulltext": "^1\\nPbelaii\\nTHE SIOUX CITY, IOWA\\nONE\\nPRICE\\nSioux City s Greatest Bargain House store\\nLADIES send us your order for SHOES. We ll\\nfit the foot and save you monej besides.\\nTr^ a pair of our famous Shoes. A pair...\\n1\\nImporter and Dealer in\\nSioux City, Iowa\\n312=314 Nebraska St.\\nSouth of Fourth, on the Main Street\\nLeading to the C. N W. and\\nOmaha Railway Depot\\nm\\nQueensware, China and Glassware\\nTT n 1 JD ^T r\\\\ Full Line Bar Goods\\nHanging, Parlor and Banquet Lamps. Onyx p^^ 0,^^^\\nTop Tables, Gas Fixtures, Best Full Line DoubleThick Hotel China\\nMantels, Etc. .Mail Orders Given Prompt Attention\\nHave You Seen Our Stock of.\\n^1\\nUUJ\u00c2\u00ab i\\nHOSERY\\nt^ e^^ t^ fc5* t^\\nGent s Fast Black Half Hose X (\\\\n Poi* Slimmer Weai*^\\nChildren s Ribbed Hose -L^C rOF :3UniIllCr YV Cdl\\nLadies Gents Children s and Misses Hosiery at Lowest Prices\\n,,Xbe Racket,, Vf,m% lowa\\nTo Secure Good Results in Baking go to the\\nL. LAMB LUMBER CO. iS w^r\\nFor Your.\\nCOAL\\ne\\nThey handle the Best Hard and Soft Coal hi the market. Try their\\nHocking Valley Soft Coal. It will please you. Also use\\ntheir kindling. You will find it bone dry.", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0003.jp2"}, "4": {"fulltext": "f4\\nOERMAFOAfl\\nA.\\nTor fbe Skin and Scalp\\nPRICE BY MAIL 25c\\nMrs. E. J. Daw, Agent at Sheldon, Iowa\\nFinest\\nPreparation\\nIn\\nThe\\nWorld\\nFor\\nCleansing\\nPurifying\\nAnd\\nHealing\\nThe\\nScalp\\nAnd\\nSkin\\nDERMAFOAM! Have you tried it?\\nIt is the Finest Preparation In The\\nWorld for Cleansing-, Purifying- and\\nHealing- the Skin and Scalp. It Cures\\nDandruff, Removes Tan, Freckles,\\nBlackheads, bad oders from the arm-\\npits, and is an Excellent Shaving-\\nCream; Delightful for the Bath; In-\\ndispensable for the Infant s Toilet,\\nand sells like Hot Cakes. No Acids,\\nSalts or Ammonia. Price by mail\\n25 cents. Ag-ents wanted every-\\nwhere. Address\\ne^\\na\\nMORRIS\\nILLINOIS\\nCbc Dermafoam \u00e2\u0082\u00aco.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0004.jp2"}, "5": {"fulltext": "...Be$t Receipts\\nContaining Thoroughly Tested and Reliable Receipts for\\nCooking, Home Remedies, and General Information\\n\u00e2\u0080\u00a2^\u00e2\u0080\u00a2J^;\\nCONTRIBUTED ESPECIALLY FOR THIS WORK\\nEDITED AND PUBLISHED BY\\nMRS. KATE POWERS\\nSHELDON, IOWA\\nINDUSTRY\\nTo meditate, to plan, resolve, perform,\\nWhich in itself is good\u00e2\u0080\u0094 as surely brings\\nReward of good, no matter what be done.\\n\u00e2\u0080\u0094Pollock.", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0005.jp2"}, "6": {"fulltext": "44826\\nl-lbrMry of Congre\u00c2\u00ab\u00c2\u00ab\\nW^ COflES ReCEIVEO\\nSEP 8 1900\\nCofynght tntry\\nSECOND COPY.\\nDt ver\u00c2\u00abx) to\\nOhDtK DIVISION,\\nSEP 11 1900\\n69687\\nCOPYRIGHTED igoo\\nBY MRS. KATE POWERS", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0006.jp2"}, "7": {"fulltext": "TO THE BRIDES\\nW-io are wiliinojf by perseverance and industry\\nto beco-ne mistresses of the art of -housekeeping\\nthis book is dedicated", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0007.jp2"}, "8": {"fulltext": "", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0008.jp2"}, "9": {"fulltext": "PREFACE\\nHous^l^eeping^ is an art, and, like other arts, must be mastered\\nt)y a careful observance in regard to details. Work must be\\nsystematized, and a definite plan followed, if one ever becomes the\\nmistress of housework.\\nA Judg-e s wife once remarked, It takes as much brains to\\nmanag^e a house well, as to decide cases of law. We fully ag^ree\\nwith her, and would like to add that in many cases we believe it\\ntakes more.\\nIn compiling- this volume it has been the author s aim to g ive\\ninformation of real value to all, and especially to the inexperienced;\\nthis has been done without sparing- time or labor. Kind friends\\nwho are practically familiar with the subjects treated, have en-\\ndeavored to state the processes as clearly and concisely as it is\\npossible.\\nThe within receipts are all reliable having- been tried and\\nproved. If you, my dear young- friend, should fail a t first in trying-\\nthem, it may be inanimate objects were contrary. Remember no\\nexcellence can be g-ained without g-reat labor in any other art,\\nneither can you expect to become an adept in the culinary art\\nwithout repeated trials; long-, and often roug-h, is the road to\\nsuccess.\\nOur sincere desire is that we may straig-hten, somewhat, the in-\\ntricate mazes th roug-h which you must pass in order to become the\\nqueen of the household duties, instead of the slave.\\nWe hope that any mistakes found in this work will be covered\\nwith the mantle of charity, while we leave its merits to yourg-ener-\\nous judg-ment.\\nIn the preparation of this work, many thanks are due the ladies\\nof Cheldon, and other kind friends from more distant homes, who\\nso gladly and willing-ly contributed of their best receipts. Grate-\\nful acknowledg-ement is especially due Mrs. Nellie Nelson for her\\ninterest in the work.\\nSheldon, July 12th, 1900. Mrs. Kate Powers", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0009.jp2"}, "10": {"fulltext": "", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0010.jp2"}, "11": {"fulltext": "Bread Making\\nThere are four points that must be observed in making g-ood\\nThread. Above all things use gfood flour. Good flour when pressed\\nin the hand adheres in small lumps and is of a creamy white ting e\\nbeing- easily disting-uished from poor flour because of its unadhesive-\\nness and ding-y color. Next important point is the yeast, home\\nbrewed is always best. Any of the compressed or dry yeasts are\\ng-ood providing they are fresh. Another essential is the kneading-.\\nOne rule is to knead half an hour; but this is not always necessary,\\nfor the doug-h is kneaded sufiiciently when it takes on a smooth ap-\\npearance. The last point, but by no means the least in importance,\\nis the baking-. Care must be exercised in determining- the proper tem-\\nperature for the oven. One of many tests is to place in it a piece\\nof writing- paper, should it brown lig-htly in five or six minutes the\\noven is then ready. And if kept at this temperature for fifteen\\nminutes it may be allowed to moderate somewhat. Usually three\\nquarters of an hour to an hour is required in baking-. Of course\\nolder house-keepers know these facts from long* experience.\\nMrs. W. L. Ayers.\\nHOME BREWED YEAST\\nTake four or five medium sized potatoes, peel, wash and grate\\ninto three pints of very cold water. One handful of loose hops put\\nin a granite basin, pour one pint of boiling- water on these, set on the\\nback of the stove, steep, not boil, covered closely about five minutes.\\nNow put the grated potato and water in a g-ranite kettle, strain hop\\nwater over it. Add one-half cup sug-ar, one-half cup salt, put on fire\\nstirring until cooked. When cooled or aboutmilk warm, add one cup\\nold yeast or one cake dry yeast and one cup flour. Let stand in a\\nwarm place twenty-four hours, covered with a perforated cover;\\nthen put in an earthen jar; tie a paper over the top and set away for", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0011.jp2"}, "12": {"fulltext": "BEST KKCEIPTS\\n(on the stove if the fire is nearly out,) where it will be kept warm,\\nnot hot, for an hour or two. If the dish is not too larg-e it will\\nprobably be full in the morning-, if not, add a spoon of flour, stir\\nwell, warm the water in the kettle, replace dish, cover and keep it\\nwarm until lig^ht. Have read} two quarts of sifted flour in a pan,\\nmake a hole in the center, put in an even teaspoon of salt, a tea cup\\nof nearly boiling- water, to one pint of new milk, and stir a batter\\nthere in the center of the flour, add the emptying-s from the dish\\nand stir well, (there will be a g-ood deal of flour around the batter,\\nthis is rig-ht,) cover w ith another pan, keep warm until light,- it\\nwill rise in an hour or even less when it is ready to be kneaded\\nand made directly into loaves, which place in baking- pans, keep\\nwell covered and warm until lig-ht, when it is ready to bake. The\\nsecret of success is to keep it warm but not at all hot. This bread\\nis g-ood if no milk is used; indeed some prefer it made with water\\nalone instead of milk and water. In cold weather, if kitchen is cold\\nat nig-ht, do not set emptying-s over nig-ht, but make early in the\\nmorning-.\\nMrs. Kate Powers\\nEXCELLENT BREAD\\nHeaping- cup flour, teaspoonful salt, tablespoon lard; pour on\\nboiling and stir until creamy, one pint milk scalded, one cake com-\\npressed yeast, mix into a loaf, let stand three hours then put into\\nloaves, let stand one hour and bake.\\nMrs. H. T. Thompson\\nPOTATO YEAST\\nWhen boiling- potatoes for dinner put one pint of flour in an\\nearthen dish, to which has been added one teaspoon each of sug-ar\\nand salt. When the potatoes are done, drain the water onto the\\nflour. Mash one good sized potato, add. Soak a yeast cake in\\ntepid water. When flour is about milk warm and yeast cake\\ndissolved, add. Set in a warm place, in four or five hours it isready\\nfor use.\\nMrs. John Dyas\\nTO MAKE THE BREAD\\nThe first thing in the morning-, sift three quarts of flour into\\nbread pan, add teaspoon of salt, one quart of warm water, stir", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0012.jp2"}, "13": {"fulltext": "BEST recp:ipts\\nthoroug-hly, thea add yeast which should by this time be very lig ht,\\nstir well and set in a warm place to rise, usually b} covering- well\\nand keeping- from drafts is sufficient in moderate weather. In very\\ncold weather keep close to coal stove. When this becomes very\\nlig-ht which will be in an hour or two, add flour and knead until\\nsmooth or g-lossy which will be in less than one-half hour. Set\\naway to rise; when very lig-ht knead down; when again lig-ht, shape\\ninto loaves; let this become lig-ht, then bake. The secret of g-ood\\nbread is to let it become lig-ht enoug-h before baking- and not to dry\\nup in this latter process. This must be learned by practical ex-\\nperience.\\nMrs. John Days\\nGRAHAM BREAD\\nThree cups sour milk, two teaspoons soda dissolved in hot\\nwater and added to the milk, one cup Orleans or sorgfhum molas-\\nses, one teaspoon salt, equal parts granam and white flour to make\\na stiff batter, as stiff as can be stirred; bake in a broad rather shal-\\nlow baking^ tin for three-quarters of an hour in a moderate oven.\\nMrs. Marion Dixon\\nGRAHAM BREAD\\nOne and one-half pints sour milk, two teaspoons soda dissolved\\nand added to milk, one cup brown sug-ar or one-half cup molasses,\\nscant teaspoon sali, as much sifted graham flour as can be stirred\\nin with a spoon, pour in well g-reased pan, steam two hours, bake\\nfifteen minutes.\\nMrs. W. S. Lamb\\nGRAHAM BREAD\\nOne pint of bread spong-e, scant half teacup of butter and\\nlard mixed, two-thirds cup of sug-ar, add to spong-e and beat in well,\\nstir in sifted g-raham flour as long- as you can stir it, take out onto\\na floured board, knead softly and shape into two loaves, put into a\\nwell buttered bread tin, smooth all on the top and sides with melt-\\ned butter, set aside in a warm place to rise, then take same as\\nwhite bread, be careful not to burn as sweetened bread burns\\nquicker than plain bread.\\nMrs. W. L. Ayers", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0013.jp2"}, "14": {"fulltext": "10 BEST RECEIPTS\\nBOSTON BROWN BREAD\\nOne heaping- coffee cup each of rye, graham and corn meal\\nsifted tog-ether, beat thoroug-hly with two cups of Orleans molasses,\\ntwo cups sweet milk, one cup sour milk, one dessert spoon soda,\\ndissolved in themilk, one teaspoon salt. Pour into a g-reased tin\\npan, set in a kettle of cold water and boil four hours, remove the\\nlid of the tin pan, and place in an open oven to dry the top. Unex-\\ncelled for g-oodness.\\nMrs. W. H. Sleeper\\nBROWN BREAD\\nThree cups sour milk, level taV)lespoon soda dissolved in the\\nmilk, one cup mollasses. scant teaspoon salt, two cups corn meal,\\none cup g-raham sifted tog-ether. Pour inio three g-reased corn\\ncans, steam four hours.\\nMrs. F. S. Plumb\\nBROWN BREAD\\nTake four cups of corn meal and one tablespoon of salt, pour\\non sufficient boiling- water to wet it, add one cup of molasses, two\\ncups of sour milk, tw^o and one-half teaspoonsful of soda dissolved\\nin a little hot water and last two cups of flour. Bake in.a loaf three\\nhours, or steam in tin ci*ns two hours then bake one-half hour.\\nMrs. E. a. Ward\\nCORN BREAD FOR THREE\\nButter the size of an egg, two heaping- tablespoons sug-ar beat-\\nen with butter, add one eg-g well beaten, sift tog-ether two-thirds\\ncup yellow meal, one-half cup flour and two teaspoons baking\\npowder, one-half teaspoon salt, and one-half cup sweet milk, should\\nthis be too thick, add more sweet milk, the batter must be about\\nthe consistency of pancake batter. Bake in a shallow tin or gem\\ntins. Very good.\\nFlorence Oldham", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0014.jp2"}, "15": {"fulltext": "BEST RECEIPTS H\\nCORN BREAD\\nOne and one-half teacups flour, one and one-half teacups corn\\nmeal, three teaspoons baking- powder, one tablespoon sugar, one\\nteaspoon salt, two tablespoons melted butter, three eggs, beat\\nwhites and yolks separately, one coffee cup sweet milk, sift meal,\\nflour and baking powder together, add salt, then the jolks well\\nbeaten, melted butter, now the milk, beat all together, lastly stir\\nin lightly the whites of the eggs beaten to a froth. Bake in a well\\nbuttered broad shallow pan twenty-five minutes.\\nMrs. Sadie Hollenbeck\\nOAT MEAL BREAD\\nTwo large cups of oatmeal covered with boiling water, when cool\\nadd one tablespoon of lard or butter, one-half cup Orleans or sor-\\nghum molasses, one cake of Yeast Foam, soften with enough water\\nto cover, or a cup of home brewed yeast, two teaspoonsf ul salt, now\\nadd flour enough to knead it well, mold into a loaf and set aside in a\\nwarm plac^; let rise. Do all this at night just before retiring, and\\nearly in the morning knead and divide into three loaves, mold into\\nshape and put into three square buttered tins. Smoothing all the\\nloaves over with melted butter. When light again which will be\\nsoon, bake same as white bread. Unusually nice.\\nMrs. W. L. Ayers", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0015.jp2"}, "16": {"fulltext": "12 BEST RECEIPTS\\nBreakfasts and Teas\\n-s^^^^S^^\\nTO COOK OATMEAL\\nPut four heaping- tablespoons of steel-cut oats into one quart of\\ncold water, add one-half teaspoon salt, put over the fire in a double\\nboiler, cover and cook continuously, after it commences to boil, one\\nhour; ke.p the kettle closely covered and do not stir it a.- /ring-\\nit seems to destrov the flavor. Some cook oatmeal long-er. putting-\\nit on to cook on the back of the base burner and letting- it cook\\nslowly all nig-ht. The breakfast can then be more quickly pre-\\npared. Some cook it the day before when g-etting- dinner and heat\\nit up ag-ain in the morning.\\nCRACKED WHEAT\\nPut one cupful of cracked wheat into one quart cold water, add\\nhalf teaspoonful salt. Cook same as oatmeal this may be served\\nwith cream.\\nHOMINY\\nHominy is better cooked in milk and eaten the same day it is\\ncooked. Using- one-half pint fine hominy g-rits to (^ne quart milk,\\nsoak over night, next morning- cook in a double boiler, witho. t\\nstirring-, until the hominy has absorbed the milk which be in\\nabout an hour, then add one-half teaspoon salt. Serve with ;nilk.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0016.jp2"}, "17": {"fulltext": "BKST RI\u00c2\u00a3CEIPTS\\nWHEATLETS\\nTo cook wheatlets put one quart of water in the sauce pan with\\none-half teaspoon salt, when it boils sprinkle in one-half cup of\\nwheatlet, stirring- all the time; boil five minutes; then shove to the\\nback of the stove or if you use gas or gasoline, put an asbestos mat\\nunder the pan, turn the gas low and cover tightly; let it cook twenty\\nminutes, it is then ready to serve.\\nMrs.N. Nelson\\nRICE\\nHalf a pound of rice to one quart of milk. Put the milk in a\\ndouble boiler, wash the rice and add it to the cold milk, heat quick-\\nly and cook for three quarters of an hour. The flaked rice or flaked\\nwheat or barley will cook in ten or fifteen minutes as it has been\\npartly cooked before being rolled.\\nMks. N. Nelson\\nMILK TOAST\\nAfter bread is toasted a lig-ht brown, dip in boiling salted\\nwater very quickly, butter, and lay in a tureen, set in oven; just\\nbefore serving pour over it hot cream. Serve verj- hot.\\nMks. M. W. Eldredge\\nFRENCH TOAST\\nTo one beaten egg add one cup of milk, dip slices of bread\\nquickly in this; then put into a hot skillet, with a generous amount\\nof butter; fr\\\\ to a light bi own. Serve hot. If water is used in-\\nstead of milk the toast will be more tender, but not as rich.\\nK. W.\\nTO COOK OATMEAL QUICKLY\\nTo one cup of oatmeal, add two cups of cold water, one-half\\nteaspoon of salt; set dish on stove and stir when it begins to boil;\\nstir often and watch closely to keep from scorching; boil fifteen\\nminutes. To be eaten with cream and sugar. Some prefer it\\ncooked in this way.", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0017.jp2"}, "18": {"fulltext": "14 BEST RECEIPTS\\nQUICK JOHNNY CAKE\\nBreak (me egg into ail earthen dish or g-ranite basin, add one-\\nhalf teaspoon salt, one tablespoon sugar, one-half teaspoon soda\\nbeat all well together, add to this one cup of sour milk or butter-\\nmilk stir ag-ain, then sift in one-half cup flour and one cup of corn-\\nmeal. Should this not make it thick enoug-h, add more meal. But\\nremember that the cake must be quite thin, thinner than for griddle\\ncakes as the meal will swell in the oven. Should your milk not be\\nvery rich, add one tablespoon melted butter. The best way to\\nbake this is to put the tin you are g oing- to bake it in into the oven\\nwith the butter or lard in it, about one teaspoonful and when this is\\nnicely heated pour in the cake and bake at once in a rather quick\\noven this will make enoug-h for a family of four, do not have the\\nbatter more than half an inch thick in the tin. About twenty min-\\nutes is the required time for baking-. This receipt can be used for\\ng-riddle cakes- either corn meal, g-raham, flour or wheat grits.\\nShould you use it for corn meal it is best to make the batter ready\\nthe first thing- in the morning- before you lig-ht your fire as the meal\\nswells and should itjthen be too thick, add a little sweet milk to\\nthin it should it be too thin add a little flour, but the batter\\nshould be thin enoug-h to spread of itself on the g-riddle and the\\ncakes should be eaten hot. Other cakes can stand in a hot covered\\ndish and steam, but never corn meal cake**.\\nFlOKENCE NlCLSON\\nJOHNNY CAKE\\nOne and one-half cups corn meal, one and one-half cups flour,\\ntwo cups sour milk, two eg-gs, tablespoon shortening:, one-half tea-\\nspoon salt, two level teasi)Oons soda, beat the egg-s till frothy, add\\nshortening melted, salt, then sour milk with soda dissolved in it,\\nlastlv flour and meal sifted tog-ether. Pour into a deep, broad\\nbakino- tin well greased, bake in a hot oven thirty or forty minutes,\\nsnould be a golden brown when done. This receipt can be used as\\na pudding by adding fruit and steaming two hours, eaten with\\nsweetened cream. Also can be used as Indian loaf by adding one-\\nhalf cup molasses instead of fruit and steam two hours in a deep\\nearthen dish or lard pail,\\nMrs. H. C. Hollenbeck", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0018.jp2"}, "19": {"fulltext": "BEST RECEIPTS 15\\nBAKING POWDER BISCUIT AND SHORT CAKE\\nThree cups flour, two heaping- teaspoons baking- powder, one-\\nhalf teaspoon salt these all sifted together. Rub into this a scant\\nhalf cup butter, enough cold water to make it the right consistency\\nto roll out. Roll half an inch tliick, cut with a biscuit cutter,\\nput in a well buttered tin and bake twenty minutes in a quick oven.\\nThis dough should be handled as little as possible. This also makes\\na nice crust for strawberry shortcake. Separate the doug-h into\\ntwo equal parts, roll each one-quarter inch thick, s.prinkle a little\\nflour on the lower layer, put the top on this and both in a buttered\\ntin, bake twenty or thirty minutes in a quick oven, when done let\\ncool. When ready to serve cut the crust into sections, place the\\nlower portion on the dish in which you wish to serve it, have ready\\nthe berries sugared and mashed, spread on some berries, lay the\\nupper crust on this then spread more berries over this and pour\\njuice over all. This is the best, easiest and daintiest way to make\\nand serve strawberry shortcake. Can be eaten with or without\\ncream.\\nMrs. Amy Ricnken\\nFRENCH ROLLS\\nOne quart lukewarm sweet milk, one teaspoon salt, one large\\nteacup home brewed or one-half cup bakers yeast or one cake of\\nYeast Foam, flour to make a stiff batter, set at night in a warm\\nplace, well covered, in the morning add one egg well beaten, two\\ntablespoons melted butter, knead inflour enough to roll. When light\\nagain make out into small rolls, put into a well buttered tin and rub\\neach one with melted butter, let them rise half an hour. Bake half\\nan hour in rather quick oven.\\nMrs. E. a. Bkay\\nROLLS ANYONE CAN MAKE\\nWhen making bread save out one quart of sponge, to this add\\ntwo tablespoons sugar, one egg well beaten, one-half cup melted\\nbutter, beat all thoroughly together, then add flour enough to make\\nit stiff enough to knead softly. As soon as it is smoothly kneaded set\\naside, covered tightly, in a warm place to raise; when light, which", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0019.jp2"}, "20": {"fulltext": "16 BEST RPXEIPTS\\nwin be in about one hour, mold out into small, long- rolls, place in\\ndeep, well greased baking- tin, put melted butter or g-ood fresh lard\\nover each roll with the fing-ers before putting- in tiris, let rise in a\\nwarm place thirty minutss. Bake in a well heated ov^en half an hour\\nor until a g-olden brown.\\nFlorence Nelson\\nLONG BREAKFAST ROLLS\\nThree and one-half cups of sweet milk, one cup butter and lard\\nmixed in equal proportions, one cup potato yeast, flour enoui^- .o\\nmake into doug-h; let rise over nig-ht; in the morning- add one b .t.i ii\\neg-g-, knead thoroug-hly and let rise ag-ain. With the hands make inlo\\nballs as larg-e as a small hen s eg-g-, then roll between the hand.s lo\\nmake rolls about three inches in leng-th, place close tog-ether in even\\nrows in the pans, let rise until lig-ht and bake delicately.\\nMks. Kate Powi;ks\\nPOCKET BOOK ROLLS\\nOne-quarter cup of butter, cut with a knife into one pint of\\nsifted flour, one cup of sweet milk and one cup of bread sponge,\\none-half teaspoonful of salt, add enoug-h sifted flour to make a soft\\ndoug-h, raise until lig-ht, rollout, cut with a biscuit cutter, spread\\nsoft butter over the top, fold over, put into buttered tins, let g-et\\nlig-ht; bake twenty minutes; when removed from the oven turn out\\nof tins and roll in a thick bread cloth. If they are done just rig-ht\\nthey wiU.be one of the best thing-s you ever ate.\\nMrs. W. H. Srj.:p:PER\\nBUNS\\nUse the above receipt but add to the spong-e one eg-g- well beaten,\\none-half cup of sug-ar, flour to make a stiffer doug-h, add currants\\nif 3 ou like, and mould into round rolls, just before they are done\\nbrown, gkize the top with the well beaten white of an eg-g-.\\nMrs. W. H. Sleeper\\nGRAHAM BISCUIT\\nOne cup of sour milk, one eg-g-, one cup of sug-ar, one teaspoon\\nof soda, one-half teaspoon of salt, one tablespoon of lard, g-raham\\nflour, stir to a thick batter. N. G.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0020.jp2"}, "21": {"fulltext": "BEST RECEIPTS 17\\nHOME MADE BUNS\\nOne cup bread spong-e, one cup warm water, one-half cup lard,\\none-halt cup sug-ar, a pinch of salt, mix like bread, only not near so\\nstiff and let raise very lig ht, pinch off in little pieces, flatten like\\ncookies and place about two inches apart in pan and let raise until\\npuffed up light, and bake in not too hot an oven.\\nMks. C. V. VanEpps\\nPOP OVERS\\nTwo cups of flour, two cups of sweet nilk, two egg s, one tea-\\nspoon of butter, one of salt, bake in cups in a quick oven fifteen min-\\nutes, serve hot with sweet sauce.\\nMrs. Frank Coles\\nPOP OVERS\\nOne oi i wr]] beaten, one cup sweet milk, one cup flour. First\\nh half the milk, add one-half teaspoon salt, now\\nstir n lii^ ll^iu-, then add the balance of the milk, bake in quick oven\\nin hot gem tins well buttered. When the batter is ready for the\\noven it should be of the consistency of good cream. These are\\nver} nice.\\nMks. R. xA.bokx\\nMUFFINS\\nOne tablespoon of butter, two tablespoons sug-ar, two eggs well\\nbeaten, stir all together; add one cup sweet milk, three teaspoons\\nbaking powder, flour enough to make a stiff batter, drop into but-\\nter d muffin rings or g em tins, bake in a quick oven. Very nice\\nand easily made.\\nMrs. Lizzie Caple\\nGRAHAM GEMS\\nOne e^^ well beaten, add one tablespoon sug-ar, one-half tea-\\nspoon salt, one teaspoon soda, beat all tog-ether, then add one cup\\nsour or buttermilk, beat again, sift in enough graham and white\\nflour (one part white to two parts graham) to make as stiff a doug-h\\nas will drop from the spoon, have the g em tins hot, drop a small\\nbit of lard or butter into each one, tKen drop in a spoonful of doug-h.\\nBake twenty minutes in a hot oven.\\nMrs. H. G. Campbell", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0021.jp2"}, "22": {"fulltext": "18 BES i uKCi ;iprs\\nOATMEAL GEMS\\nTwo cups oat meai so;iked over nig ht in one and one-half cups\\nsour milk. In tlie m(.)i ning-, ad l one-half cup molasses, one eiJij;\\nteaspoonful soda, salt and one cup Hour.\\nMks. F. E. Gkai1 ;.s\\nCORN MEAL GEMS\\nTwo eggs, two tablespoons sug-ar, one tablespoon salt, two\\ncups sweet milk, a small pie.ce of butter, melted, one cup cor meal,\\ntwo cups white tiour, two teaspoons baking powder.\\nMrs. W. S. Lamb\\ngriCK WAEFLES\\nOne pint sweet milk, one-half cup butter melted, sift in flour\\nto make a soft batter, add the well beaten yolks of three eg-g-s. then\\nthe beaten whites and lastl} two teaspoons of baking- powder beat-\\ning ver\\\\ hard and fast for a few minutes.\\nMks. C. J. Lngkam\\nSCRAPPLE\\ni\\nChop meat fine, leaving- in about a quart of the water in which\\nit cooked. Stir in corn meal until like mush, then turn in dish to\\nmold. Slice and fry in butter.\\nMrs. C. H. Ballard\\nRUSK\\nMake a spongfe of nearly one quart of milk and a bowl of 3^east,\\nlet rise over nig-ht, in the morning- add your flour (warmed), one\\ncup butter, one cup sug-ar, and nutmeg, work up like bread onl}^\\nnot so stiff, let rise and make into biscuits.\\nMrs. G. a. Gibson\\nPAN CAKES\\nTo one quart of milk, add one tablespoon melted butter, two\\neggs well beaten, one-half teaspoon salt, one-third Ralston Break-\\nfast Food to two-thirds flour sifted together, now add eggs, one\\nteaspoonful soda dissolved in the milk, beat all together, this batter\\nshould not be too thick, fry in si^iall cakes put in a hot covered dish,\\nS3rve.\\nMrs. M. W.-Eldrkdgp:", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0022.jp2"}, "23": {"fulltext": "BEST RECEIPTS 19\\nPAX CAKES\\nTwo eg-g-s, one-half teaspoon soda, one teaspoon salt, beat all\\ntogether, add one pint sweet milk and one pint sour milk mixed,\\nstir well, add sifted flour enough to make a thin batter, bake on a\\nhot griddle till a g^olden brown. Graham or VVheatena Four or\\nCream of Wheat can be used instead of all wheat flour.\\nMrr. Benj. Jones\\nPOTATO PAX CAKES\\nPeel and grate eight medium sized potatoes into cold water,\\ndrain off the water, three egg s beaten light, one teaspoon salt, two\\ntablespoons flour, add these all to the potatoes beat all together,\\nhave a nice hot griddle with plenty of lard on it and drop the cakes\\non, fr} a light brown on each side, serve right off griddle. Very\\nnice.\\nMrs. Louise Zellak\\nBUCKWHEAT PAX CAKES\\nTwo quarts of luke warm water, one teaspoon of salt, have dis-\\nsolved one yeast cake, add this to the water, add buckwheat flour\\nenough to make a thick batter and let-it stand twenty-four hours,\\nwhen ready to use it, thin the batter with sweet milk, in which has\\nbeen dissolved one-half teaspoon of soda, reserve some of this for\\nyeast. At night add the water, salt, and buckwheat the same,\\nnext morning thin with sweet milk, add the soda, repeat this pro-\\ncess until your batter becomes sour, when you will .have to begin\\nagain, keep in a cool place through the da_v but after batter is set\\nat night, keep in a warm place.\\nGrandma", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0023.jp2"}, "24": {"fulltext": "20 BEST RECEIPTS\\nFRITTERS AND CROQUETTES\\n2^^^^\\nTOMATO FRITTERS\\nOne quart tomatoes and yolk of one egg* well beaten; one\\nteaspoon salt, one-quarter teaspoon pepper, two cups fine\\nbread crumbs or rolled crackers. Stew the tomatoes until reduced\\nto a pint. When cold add the seasoning- and crumbs. Stir all to-\\ng-ether well and fry in hot lard, dropping- in a spoonful at a time,\\nthe same as doughnuts.\\nMrs. H. C. Eli.iutt\\nCORN FRITTIiRvS\\nTwelve ears g-reen corn, three egg s, one tablespoon sweet\\ncream, one-half cup sifted flour, one quarter teaspoon g-round pep-\\nper, one level teaspoon salt. Cilk the corn; cut throug-h each row\\nwith a sharp knift, then scrape clean from the c\u00c2\u00abb. (One can of\\ncorn can be used instead. Beat the eg gs thoroughly; add cream,\\npepper, salt, the corn, and lastly the flour. Beat all well together;\\ndrop by spoonfuls into a frying pan that has three tablespoons of\\nhot lard in it. When brown turn over and brown, then lift onto a\\nhot plate. Delicious.\\nHannah Bowne\\nCROQUETTES\\nChop sufficient cold meat of any kind to make one pint, put one-\\nhalf pint milk over fire; rub together one tablespoon of butter and\\ntwo of flour, add to milk and stir until thick and smooth. Season\\nmeat with one teaspoon salt and dash of pepper, one teaspoon of\\nonion juice or chopped onion, tablespoon chopped parsley, a little\\ndessicated celery.. Mix all with the gravy; set aside to cool. When\\ncold form into croquettes; dip in beaten egg-, roll in cracker crumbs\\nand fry in smoking hot fat. This will make seven croquettes.\\nYou will never know how good this is until you try it.\\nHannah Bowne", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0024.jp2"}, "25": {"fulltext": "BICST RECEIPTS 21\\nPLAIN FRITTERS\\nFour cups of flour, one larg-e tablespoon of baking- powder, two\\ncups of water slig-htly warmed, three egfgfs, three tablespoons of\\nmelted lard, one cup of molasses, pinch of salt, lard to fry. Add\\nbaking- powder to flour and sift in pan. Make hollow in middle and\\nadd the other ing-redients. Use water not quite cold enoug-h to set\\nlard; mix thoroughly into a soft doug-h. It may need a little more\\nwater. Beat well.\\nWilliam Boughman\\nPLAIN FRITTER SAUCE\\nFour cups of water, two cups of sug-ar, a lemon peel, a little\\nmace, a few cloves, one-half cup of corn starch. Boil the water\\nwith the flavoring- in it; mix the starch in the sugar dry, drop it\\ninto the water quickl} and beat with an egg- whip, strain it into an-\\nother sauce pan and let simmer. It will become clear like syrup.\\nWilliam Boughman\\nPOTATO FRITTERS\\nBoil eig-ht large potatoes and let stand over nig-ht. Grate them\\nand add bits of bread fried in hot butter, two eg-g-s, one tablespoon\\nflour and a pinch of salt. Mix all this tog-ether, make into balls and\\nfry in butter. Serve hot.\\nMks. W. a. Petzoldt", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0025.jp2"}, "26": {"fulltext": "22 RKST RECEIPTS\\nSANDWICHES\\nPEANUT SANDWICHES\\nSalad Cream: Two eg^j^s well beaten, eig-ht tablespoons vine-\\ngar, one table\u00c2\u00ab.poon mustard, one teaspoon sug-ar, one-half teaspoon\\nsalt, one tal)lespoon melted butter m- fresh salad oil. Put this mix-\\nture in a bowl, set into a basin of boiling- water, then place on the\\nstove and stir the mixture until it is thick. When it iscojked take\\nfrom ihe sto\\\\e and add one-half cup of sweet cream, stir all to-\\ngether. J ake well baked peanuts, shell and rub off the inner skin,\\nthen run throug-h a meat cutter or chop tine. Mix with the salad\\ncream, half and half, and spread on unbuttered thin slices of bread.\\nVerv nice. Mks. Ef.kanok Cibson\\nEGG SANDWICHES\\nThree bard boiled eggs chopped fine, one medium sized cucum-\\nber, peeled and sliced into cold water, drained and chopped fine;\\none-quarter teaspoon each, pepper, salt and a little made mustard.\\nPut all tog-ether and rub smoothly with a spoon. spread between\\nslices of buttered crustless bread. Mks. J. E. VanPattkn.\\nLETTUCE SANDWICHES\\nTake tender lettuce leaves, pour over them mayonaise dress-\\ning-, put between thin slices of buttered bread. Chopped tong-ne is\\nalso nice for sandwiches with this dressing- over it, or any kind of\\ncold meat can be used in the same way.\\nDILL SANDWICHES\\nChop dill pickles ver} fine, press off all the juice and add\\nenoug-h French mustard to spread well. Take thin slices oi gra-\\nham bread slightly buttered, spread with the dill filling-, place\\nti-o-ether. (Orig-inal. Mks. Obek\\nCHEESE SANDWICHES\\nEqual parts chopped nut meats and cheese with enoug-h salad\\ndressing- to spread. This is g-ood filling- for either graham or white\\nbread cut in thin slices, in fancy shapes or plain. Mrs. Obkk", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0026.jp2"}, "27": {"fulltext": "RK.ST RFecrcTP 2.^\\nVegetables\\n^S ^^S^^\\nWe should eat more vegetables and less meat not only as a\\nmatter of economy but also as a matter of health; foi* one pound of\\nold beans costing- five cents will yield in food value as much as two\\npounds of beef costing twent3 -live cents; also the same or nearly\\nso can be said of old peas. A little baking- soda added to the water\\nin which old beans or peas are cooked removes the strong flavor,\\nmaking- them more palatable.\\nVegetables should be washed in cold water, using a small\\nscrub-brush or a coarse cloth. All vegetables should be boiled in\\nsalted water, and not boiled a moment longer than necessary, or\\ntheir flavor will be gone.\\nMrs. Nkf-lir Niolson\\nESCALLOPED POTATOES\\nPeel and slice thin raw potatoes the same as for frying, butter\\nan earthen dish, put in a layer of cracker crumbs, then a layer of\\npotatoes, season with salt, pepper, and bits of butter, then a layer\\nof cracker crumbs, the potatoes, and seasoning, and so on until dish\\nis full, fill dish with sweet milk until patotoes a l e covered, bake one\\nhour. Cold boiled potatoes ma}^ be fixed the same way and are\\nvery nice, but should be cooked only twenty minutes. Add onions\\nif you like.\\nMrs. p. W. Hall\\nMOLDED POTATOES WITH CHEESE SAUCE\\nBoil and mash enough for dinner, making soft with hot milk and\\ntablespoon of butter, make into mold on plate for oven, scoop out", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0027.jp2"}, "28": {"fulltext": "24 BEST RECICIPTS\\nfrom center to make a deep cavity, g-laze inside and out with white\\nof an eg-g-, use without beating-, and set in the oven. Melt six table-\\nspoons of butter, and while hot, add four tablespoons of g-rated\\ncheese, pour slowly, stirring- all the time, over yolks of two eg-g-s well\\nbeaten, add one-quarter teaspoon pepper and one-quarter salt, fill\\ncavity, sprinkle on top with fine bread crumbs and brown in the\\noven.\\nMrs. Edith Daily\\nPOTATOES AU GRAUTEN\\nChop or cut into dish cold boiled potatoes, butter w^ell a g-ranite\\ndish, put in first a layer of potatoes, then grated cheese and salt,\\nsome bits of butter, a little speck of cayenne pepper and then potatoes,\\nand so on until dish is nearly full, cover top with cheese, pour over\\nthis enoug-h cream or rich milk to cover potatoes. Should you use\\ncream do not put in the butter; but if milk, sprinkle in among- layers\\none teaspoon flour.\\nMrs. W. L. Ayers\\nPOTATOES WITH FISH\\nPeel and boil medium sized potatoes, drain, boil in a separate\\ndish Salmon steaks, serve on the same hot dish both fish and potatoes\\ncovered with the dressing made as follows: Put butter the size of\\nan egg- in a deep bowl, something- that can be set in the top of the\\nteakettle, rub into this butter one heaping- tablespoon of sifted\\nflour; when it is all melted and mixed smooth remove from the tea-\\nkettle, pour the boiling water into the bowl, slowly stirring- all the\\ntime, until a pint of water has been used. It should be cooked\\nenoug-h, but if it is not return to the top of the teakettle and let\\nsteam until gravy Ijas a nice creamy look, add one-half teaspoon of\\nsalt, stir in; pour this over the fish and potatoes before serving-, send\\nto table ..ot. Very nice. Should there beany fish and potatoesleft\\ncold, chop all tog-ether make into round flat cakes, fry lig-ht brown\\nin hot fat or butter. Nice for tea.\\nMrs. BicN Jones\\nPOTATO CHIPS\\nPeel medium sized potatoes, slice thin with a slaw cutter or a\\nvery sharp knife into cold water, let stand one hour put into a col-", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0028.jp2"}, "29": {"fulltext": "BICST Kr^XF.IPTS\\nander and let drain, put on a cloth, wipe dry as possible, drop into\\nboiling- hot lard, fry a lig-ht brown, skim into a colander to drain\\nand sprinkle with salt; serve cold; will keep a number of days.\\nMrs. F. L. WiracK\\nWARMED OVER POTATOES\\nCold boiled potatoes chopped fine, one tablespoon of butter and\\nbacon fat, put into a frying- pan, and when hot put in the chopped\\npotatoes, seasoned with salt and pepper to taste, stir while cooking-\\nfrequently, until a golden brow^n; serve hot. These are dandy.\\nCol. D. G. Eldrkdge\\nMASHED WHITE POTATOES\\nPeel and cut into quarters if large, have them all as near the\\nsame size as possible, put into boiling unsalted water, boil until ten-\\nder, but not until they go to pieces, drain, sprinkle lightly with salt,\\nset back over the fire, shaking fhem one minute, then add two table-\\nspoons of cream, one tablespoon of butter, and with a steel fork\\nmash and beat them until they are alT smooth, creamy and light;\\nhave ready a hot dish, put the potatoes into it, smooth the top, put\\nin three lumps of butter equal distance apart on top and sprinkle\\nlightly with pepper, if you prefer it; set in a hot oven, let stand\\nabout five or ten minutes. Potatoes fixed this way will melt in the\\nmouth.\\nMrs. Bknj. Jones\\nFRENCH FRIED POTATOES\\nPeel and wash the potatoes, slice into quarters lengthwise or\\nshould the potatoes be larg-e cut the quarters in two leng-ths, di op\\nin hot lard and fry a light brown, take out onto a hot plate,\\nsprinkle lig-htly with salt and serve hot.\\nMrs. C. p. Millkr\\nPOTATOES TO FRY\\nBoil potatoes with skins on, these always taste better fried\\nthan potatoes cooked any other way. When cold, peel, slice thin,\\nfry in hot butter, have the butter very hot before you put the pota-", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0029.jp2"}, "30": {"fulltext": "26 \u00c2\u00bbKST KKCv:iris\\ntoes in, sprinkle with a teaspoon of salt and fry to a lig-ht brown,\\nstirring- frequently, but do not chop. Serve hot. An onion can be\\nadded to these if you like.\\nMr?. Bbnj. JojfKS\\nA SOUTHERN WAY OF COOKING SWEET POTATOES\\nPeel, cut in round slices, boil until nearly done, remove to bak-\\ning dish, sprinkling- each layer with sug-ar and put sug-ar on the\\ntop, moisten with a little water. Place in the oven nnd bake until\\nvery tender.\\nSioux City, Iowa Ida M. Casady\\nGREEN TEAS\\nShell g-reen peas, look over carefully, boil in sufticieut water to\\ncover,-for thirty minutes, mash, add to them a tablespoon of butter,\\none-half cup of cream, let bt)il up, serve hot. Two or three new\\npotatoes boiled and then added to the peas are very nice,\\nMks. Benj. Jones\\nGREIiN PEAS\\nShell nice young- peas, being- careful not to get any dirt in them\\nas they are better not to be wasl ed, cook in salted water until ten-\\nder, drain, season with one-half cup of cream, one tablespoon but-\\nter, and a dash of pepper and let them boil up once and serve.\\nVery nice.\\nMrs. W. M. Eldriodge\\nCARROTS\\nWash and scrape carrots, boil until tender, drain, chop fine,\\nput in a basin, season with erne tablespoon of butter, one-half tea-\\nspoon salt, one-half cup of cream, set in a hot oven ten minutes.\\nCELERY\\nChop fine or cut in small lengths the green part and the parts\\nof celery not good to use on the table fresh, put on the stove in suf-\\nficient water to cook it, when done, which will be in thirty minutes,", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0030.jp2"}, "31": {"fulltext": "BEST RECEIPTS 27\\ndo nut drain, but add to the celery onc-hedf cup of cream or rich\\nmilk, one tablespoon of butter. If you use milk you will not need\\nsalt, as the celery is one of the vegetables to be cooked in salted\\nwater. Serve hot.\\nESCALLOrp:D OXIOXS\\nBoil onions until tender, put in baking- dish first a layer of\\nonions, salt, pepper and bits of butter, then a layer of bread\\ncrumbs, repeat until the dish is full, pour milk or crecira over until\\nthoroug-hly moistened, bake one-half hour.\\nMks. Ir. W. Eldredgk\\nCOLD SLAW\\nTwo-thirds cup vinegar, one egg, two tablespoons sugar, one\\nteaspoon salt, half teaspoon mustard and butter size of an sgg\\\\ stir\\nuntil it boils. When cold pour over shaved cabbage. This is much\\nnicer if one-half cup of cream is added when cold. If cream is u^^imI,\\nuse less vinegar.\\nAmy Carson\\nCABBAGB\\nChop fine one medium head of cabbage, boil fifteen minutes in\\nsalted water. Use very little water so that when the cabbage is\\ndone the water will all be boiled away; then add one tablespoon but-\\nter and two tablespoons vinegar; let simmer ten minutes and\\nserve hot.\\nBAKED CABBAGE\\nBoil one medium sized head of cabbage until tender, drain in a\\ncolander, chop fine and season with one-haif leaspoon salt, one-\\nquarter teaspoon pepper. Add one cup cream, or rich milk with a\\nlump of butter. Put in a dish and bake one hour. Serve hot.\\nVer} delicate and palatable.\\nMrs. Fidi:lia Pkrky\\nBAKED TOMATOES\\nPeel and slice nice ripe tomatoes one quarter of an inch thick,\\nplace in layers in a pudding dish or granite basin, seasoning each", "height": "3237", "width": "2115", "jp2-path": "bestreceiptscont00powe_0031.jp2"}, "32": {"fulltext": "28 BKST RECEIPTS\\nlayer with pepper, salt, butter and a little white suj;;.)-. Cover\\nwith a lid or large plate and bake one half hour; remove liie lid and\\nbrown fifteen minutes. Just before taking from oven pour over\\nthe top four tablespoons of whipped cream and melted butler; about\\na spoonful of butter. Simply delicious.\\nMkS. F. W. i.OUCK\\nFRIED GREEN OR RIPE TOMATOES\\nWash and cut into one-half inch slices, large firm tomatoes;\\nseason with salt and pepper, dredg-e well with flour or roll in beaten\\neg-g apd cracker crumbs; fry on both sides evenly in hot lard and\\nbutter mixed, until a nice brown. Serve hot.\\nMks. F. W. KorCK\\nvSTC I-^I- ED TOM ATOEvS\\nCut a thin ^lice from the blosstmi end of twelve smooth, ripe\\ntomatoes, remove pulp. Chop fine small head of caljbage and one\\nonion, add bread crumbs rubbed fine and pulp of tomatoes; season\\nwith one teaspoon salt, a very little pepper and a teaspoon sugar;\\nadd cup sweet cream*, mix thoroug-hl} and put into ton:. Lw hells;\\nthen put in buttered baking- tin with enoug-h hot water to cover\\nbottom and bake half an hour. If preferred omit cabbage and\\ncream and use finely chopped cold m^at in itead. Just before serv-\\ning place a bit of butter on the top of each tomato.\\nMrs. P^dith Daily\\nTOMATO ASPIC FOR TWELVE PEOPLE\\nOne can tomatoes; strain and put them in the saucepan with\\na slice of onion, a couple of bay leaves, a few celery tops, a teaspoon\\nsalt, one-half teaspoon paprika or dash of cayenne. Bring to boil-\\ning point and add three-quarters box of gelatine which has been\\nsoaked in one-half cup of cold water half an hour; mix until dis-\\nsolved and add juice of half a lemon and strain again. Pour into\\negg cups or small fancy molds, stand aside on ice four or five hours.\\nWhen time to serve dip each mold quickly in boiTng water .ird\\nturn contents on lettuce leaves. Serve plain or with mayonna.se\\ndressing.\\nMks. Edith b jj.y", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0032.jp2"}, "33": {"fulltext": "BE.ST RECEIPTS 2\\nESCALOPED TOMATOES\\nPut in a buttered baking- dish a layer of bread or cracker\\ncrumbs seasoned with bits of butter, then a layer of sliced toma-\\ntoes; season with butter, pepper and salt, and sugar if desired;\\nthen a layer of crumbs and so on till dish is full, finish with the\\ncrumbs. Put in a little milk, not much on account of the tomatoes\\nbeing juicy. Use butter g-enerously. Some like to add onions.\\nMks. Dk. Myeks\\nTO COOK PEAS\\nAfter preparing, take from the water in which they were\\nwashed and without draining put In a granite kettle which contains\\na g enerous lump of butter, have this very hot when peas are added;\\nlet them boil in this rapidly for eight minutes, stirring- often.\\nWhile in the butter, season with salt and pepper. Add\\nwater enough to just cover; let them boil until very tender; water\\nby tins time will be nearly evaporated, add sweet cream or milk;\\nlet boil up once and serve.\\nMks. L. Wagner\\nTO COOK ONIONS\\nIf large, quarter, cook in boiling salt water; when tender drain\\nand add milk; when it boils again season with pepper and but-\\nter. Serve.\\nMrs. Collins\\nBAKED ONIONS\\nWhen onions are prepared put in a baking pan, season with\\nbutter, pepper and salt; place in oven; cook until very tender.\\nAbout ten minutes before serving add cream. Serve hot.\\nMrs. W. Hicks\\nEvSCALOPED CORN\\nOne can of corn; put a layer in baking dish and season with\\nbutter, salt and pepper, then add a layer of rolled crackers, over\\nwhich pour one-half cup milk or cream, then add another layer of", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0033.jp2"}, "34": {"fulltext": "30 BEST RKCEIPTS\\ncoru, and so on until dish is tilled, having cracker crrmbs on top\\nlayer. Bake to a nice brown. Cabbao-e and onions are good this\\nway, only boil cabbage and onions first, taking juice instead of milk.\\nLiCNA Stiokl\\nFRIED APPLES\\nTake n lze tart apples, wipe off well, cut out the blow end and\\nslice across through the core, medium thickness. Have a frying\\npan with hot fat in it; lay in the apples, fry a light brown and turn\\non other side and fry same. Lay on a hot plate, sprinkle with\\nsugar and serve. Very nice.\\nMrs. J. B. Wilsey\\nBEETS\\nWash with a brui\u00c2\u00bbh, rinse well, put into boiling unsalted water\\nand boil one hour or until tender; remove to a dish, pour over them\\ncold water and remove skin. Chop fine, season with salt, pepper\\nand butter; serve hot. Ver} nice. Some add vinegar.\\nMrs. Jamks Corbett\\nBEETS WITH DRESSING\\nTake young beets, wash, after removing tops; cook till tender.\\nRemove from fire and slice thin. Dressing: One-half cup sugar,\\nscant tablespoon flour, larg-e tablespoon butter; mix the fiourand\\nsugar, put in the butter; pour over these boiling water, about one-\\nh:df cup, then add one-half cup vinegar. Put the beets into a gran-\\nite basin, pour the dressing over the4n, cover and set where it will\\nkeep very hot, but not boil, for twenty minutes to half an hour.\\nMrs. E. Riddell\\nCANNED BEETS\\nTake young beets, clean well, put into boiling water, cook until\\ntender; remove into cold water, take off the peel, slice thinly. Put\\nover the fire one pint each of w^ater and vinegar and one cup sugar;\\nlet boil until sugar is dissolved; put into this the beets and let come\\nto a boil. Put into cans and seal. Very nice, when young beets\\ncannot be obtained.\\nMrs. E. Riddell", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0034.jp2"}, "35": {"fulltext": "HRST RECEIPTS 31\\nPARSNIPS\\nWash and scrape, then boil unt l tender. Remo/e from kettle,\\nslice leng-thwise, roll in flour and fry in hot butter to a lig-ht brown,\\non both sides.\\nMrs. Paul Mahler\\nSTRING BEAXS\\nTake nice tender beans, cut up into inch leng-ths, wash them,\\nput on to cook in boiling- water, with a lump of soda, the size of a pea,\\nin the water, boil ten minutes, drain well, then put on hot water\\nenoug-h to cover, with one teaspoon salt; boil three-quarters of an\\nhour, pour off water, set back on stove, pour over them one small\\ncup vineg-ar, rub tog-ether one tablespoon butter and one teaspoon\\nflour, stir itho beans; salt and pepper.\\nMrs. F. Webster.\\nSTRING BEANS\\nWash, string and cut into short lengths; bo l until tender, which\\nwill be in about tiairty or forty minutes, drain well, add tablespoon\\nbutter, one-half cup cream; if 3 ^ou have not the cream use rice,\\nmilk and more butter; thicken with one-half teaspoon corn starch.\\nServe hot.\\nMrs. F. W. Houck\\nSTRING r.EANS\\nString- and break into short lengths, wash and put into boiling-\\nwater, in which has been put a piece of baking- soda, the size of a\\npea; boil five minutes, drain, return to fire, pour over them enoug-h\\nboiling- water to nearly cover; take a small piece of salt pork, put\\ninto the beans, cook until done. Serve hot.\\nTURNIPS IN A DAINTY WAY\\nPeel and slice nice sweet turnips, wash in cold water, cook till\\ntender, drain, add one-half teaspoon sug-ar, one teaspoon butter,\\none-quarter teaspoon salt, one beaten eg-g-, t\\\\vo tatlespoons vineg-ar,", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0035.jp2"}, "36": {"fulltext": "BEST RECEIPTS\\nbeat thoroug-hly, add to the turnips just before removing- from fire,\\nstir in well, watch closely and remove as soon as dressing- looks\\ncreamy, which will be in about one minute.\\nMks. C. p. Millicr\\nHOW TO HOIL KICE\\nPut one pint of rice into nearly two quarts of cold milk, an\\nhour before dinner, one teaspoon salt, boil slowly, stir often; when\\nnearly done stir in two well beaten eggs, one teaspooi. ^..ated\\ncheese, half tablespoon butter; bake a few minutes in hot ovt- n.\\nMks. J. W. Hicks\\nTO COOK CAULIFLOWER\\nBoil in water enoug^h to cover until tender, drain, brown some\\nbutter, turn over cauliflower, season with salt and pe^ per.\\nMks. G. W. CAK^lo^\u00e2\u0080\u00a2Tl:K\\nASPARAGUS\\ni\\nTake nice tender asparagus, cut into short lengths, cook until\\ntender in boiling- salted water, which will take twenty or twenty-\\niive minutes, drain, set back on fire, add one teaspoon butter, one\\ncup sweet milk or cream. If you use milk, moisten ne-half tea-\\nspoon of corn starch in a little cold milk, and add to tlie asparagus\\nto g-ive it a creamy taste, let boil up once. Serve hot. This is nice\\nover little squares of toasted bread.\\nMks. D. H. Mooke\\nSQUASH\\nCut into sections, take out the seeds and wipe off the outside\\ncarefully, steam half or three-quarters of an hour. Serve hot in\\nthe shell.\\nMks. Amgie Donovan\\nSQUASH\\nCut it up into strips, take off outer rind and inner surface, put\\nin kettle and cook until tender, drain, mash fine, season with salt,\\npepper, butter and cream.\\nMrs. James Roberts", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0036.jp2"}, "37": {"fulltext": "BKST RICCEIPTS 33\\nSUMMER SQUASH\\nAfter preparing-, ^lice, dip in flour and fry slowly in butter.\\nMrs. M. W. Eldkedgk\\nDEVILED EGG PLANT\\nWash well one eg-g- plant, boil until it can be easily pierced with\\na knitting- needle, cut the shell in half, scoop out the inside and\\nchop, mixing- with stale bread crumbs, being- careful not to break\\nthe shell in scooping- out the inside, and have the bread crumbs\\nwell g-rated or roiled fine; add butter the size of an eg-g-, one eg-g-\\nwell beaten, one teaspoon salt, a dash of red pepper, one medium\\nsized onion, g-rated, perhaps a little cream should the mixture be\\nnot moist enough; pack back into shells, cover top with toasted\\nbread crumbs, set into baking- tins and bake half an hour. Serve\\nhot in the shells, the dish g-arnished with parslej or any pretty\\nleaves. Ver} nice.\\nMrs. W. L. Ayrks\\nSOUR KRAUT\\nAlways use stone jar, sprinkle jar with flour, take ten medium\\nsized heads of cabbag-e, after they are chopped, sprinkle with a\\nhandful. of salt; press down solid with hands, cover with cabbage\\nleaves, then a cloth, after this with a board or plate, then a heavy\\nstoiie, set in cellar. Will be ready to use in about six weeks.\\nWash cloth once a week.\\nMrs. Paul Fiebig\\nTO COOK SOUR KRAUT\\nTake out of jar and drain well, put in kettle with a piece of fat\\npork, boil one hour and a half, in water enoug-h to keep from scorch-\\ning-; after having- boiled, drain, sprinkle one tablespoon flour over\\nit, stir thoroug-hly. Serve hot.\\nMrs. Knauer\\nHASH\\nCold corned beef chopped fine, remove all the bits of g-ristle\\nand chop cold boiled potatoes which have been cooked with the beef;", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0037.jp2"}, "38": {"fulltext": "34 BEST kkcf:ipt.s\\nmix, in the proportion of one part meat to two parts potatoes, have\\na hot frying- pan with a tablespoon of butter in it, turn in the hash,\\npour over it two tablespoons of water, cover closely, let brown,\\nstirring- often. Best hash you ever ate.\\nMks. L, L. Bassett\\nHASH\\nYoung tender beets, cook, peeled and chopped, cold boiled\\npotatoes chopped, mix the two tog-ether, season with one teaspoon\\nsalt, one-quarter teaspoon pepper to one pint of hash, put one table-\\nspoon butter in the frying- pan, when hot put in the hash, put two\\ntablespoons hot water, cover tightly, let brown, stirring- often. Use\\ntwo parts potatoes to one of beets. Very nice.\\nHarriette Stinson\\nBEACH WELD\\nHARDWARE\\n508 Fourth St. SIOUX CITY, IOWA", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0038.jp2"}, "39": {"fulltext": "BKST KECEIPTS 35\\nCHEESE AND MACARONI\\n^S^^2;^\\nCHEESE FONDU\\nMelt one tablespoon butter, add one cup of milk, one-eig hth tea-\\nspoon of soda, a cup of freshly g-rated bread crumbs, two of grated\\ncheese, season with salt and pepper, when smooth add two beaten\\neg g s, and after thick serve on toast or wafers.\\nMks. Will Aiken\\nMACARONI WITH CHEESE\\nUse one-half package Macaroni (prepared by Italian Macaroni\\nand Vermicelli Co.) put three quarts of boiling water in a sauce\\npan and add the Macaroni broken in small pieces, boil one-half hour,\\ndrain well, cover with cold water fifteen minutes longer, drain\\nagain, place in baking dish with two tablespoons of butter, one cup\\n4)f milk, two-thirds cup of grated cheese, one-half teaspoon of salt\\nand a little pepper, sprinkle with cheese and bake one-half hour in a\\nhot oven.\\nMrs. Will Aiken\\nWELSH RAREBIT\\nOne large cup of grated cheese, one-fourth cup of sweet cream,\\nput cream into oatmeal cooker and bring to a boil, put in cheese,\\nseason \\\\ih one-fourth teaspoon salt and a dash of pepper, when\\nthe cheese is melted, stir in the beaten yolk of one egg, take from\\nstove and spread on heated wafers. Serve at once.\\nMks. Clara Manning\\nBAKED MACARONI\\nBreak in short lengths one package of Macaroni, wash, but do\\nnot let stand in water, put on in boiling water, cook twenty minutes,\\ntake out ioto a pan, water and all, there must not be ver} much", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0039.jp2"}, "40": {"fulltext": "BKST RECEIPTS\\nwater, add one tablespoon of butter, one-fourth pound of g-rated\\ncheese, one teaspoon salt, if you have beef broth, pour a pint of it\\nover the macaroni and do not use salt, set in the oven bake one-half\\nhour or until it is brown over the top, do not add the cheese until\\nlast thing- before putting- in the oven, spread it over the top.\\nMrs. Louise Zfc:LLAR\\nMACAKOxNI AND CHEESE\\nBreak the macaroni in small pieces and stew in salted water\\nuntil tender, butter a pudding dish, put in a layer of macaroni and\\ncover with cheese either g-rated or cut in small bits, another la3 er\\nof macaroni and so on till the dish is filled putting- cheese on top\\nand seasoning- each layer with a little salt and pepper and bits of\\nbutter, turn over it milk to cover ami bake thirty minutes.\\nMrs. Obek\\nMACARONI WITH OWSTERvS\\nBoil macaroni in salt water, after which drain through a col-\\nander, use a deep earthen dish or tin, put in alternate layers of\\nmacaroni and oysters, sprinkle each layer of macaroni with grated\\ncheese, bake until bro\\\\vn.\\nAiMY Carson", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0040.jp2"}, "41": {"fulltext": "BEST RECEIPTS 37\\nSovps\\n^S\\nThe best soups are not made from the soup bones boug-ht at\\n\u00e2\u0096\u00a0the market for the purpose.\\nCut off the good meat left on the bones of roasts or steaks and\\nuse it for stews, meat pies, salads or hash. The bones, fat or\\ng-ristl}^ meat with scraps that may be left make the best of soups.\\nThe brown color and good g-rav}^ taste of such soup cannot be imi-\\ntated with a fresh bone. Let the bones simmer on the back of the\\nstove for several hours, then pour oif the broth and set in a cold\\nplace. When the grease has hardened over the top remove it all.\\nCarelessness about this makes an unpalatable soup or one that is\\nhard for delicate people to digest. Then simply season with salt\\nand pepper while it is hot, add either vegetables or beans. Strain\\nthese out sometimes, for a variety, or sometimes thicken the soup a\\nlittle with flour for a change. Soup, like, salad, must be tasted and\\nseasoned till it is good. The skins and bones of chicken and tur-\\nkeys make excellent soup. A little well cooked rice, barley, or even\\noatmeal in soup is a good variety especiall} in chicken or turkey\\nsoup. The fat that is left in the soup basin can be put on the back\\nof the stove in a covered basin and fried out from which good\\nshortening may be in this way procured. Pour a little hot water\\nover the grease that was removed from the soup broth or stock\\nand let it melt. When cold remove the grease for shortening.\\nWaterloo, Iowa Sarah W. Whitney\\nUSES OF SOUP STOCK\\nWhen one is tired of soup or in warm weather the soup stock is\\nexcellcn to use for boiling beans, either drv or string beans, also", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0041.jp2"}, "42": {"fulltext": "38 BKST RECEIPTS\\nfor cooking- g-reeus of all kinds and turnips. This stock is much\\neasier dig-ested than the pork which is usually used. If dry beans\\nare well seasoned with salt, pepper, and a little sug-ar or molasses,\\nthe soup stock g-ives theni an excellent flavor, besides one has\\navoided all indig^estible fats.\\nWaterloo, Iowa Sakah W. WnrrNicv\\nCREAM OF TOMATO SOUP\\nTake one cup of canned tomatoes or three g-ood sized ripe to-\\nmatoes, cook in two cups of water fifteen minutes, mash, strain\\nthroug-h a sieve or coffee strainer, return to the fire, add one tea-\\nspoon butter, one-half teaspoon salt, one-quarter teaspoon pepper,\\none larg-e tablespoon sug-ar, stir these all in, when hot add a lump\\nof soda the size of a pea, and then one cup of sweet cream, or milk,\\nif you have not the cream, stir one mniute, remove from fire.\\nServe.\\njNIks. N. Nelson\\nCLEAR TOMATO SOUP\\nObserve the same directions as for cream tomato soup, onl}-^ do\\nnot add the soda or milk, but use instead the same amount of water,\\nadded when the tomatoes are first put on to cook and use one table-\\nspoon of butter, and one teaspoon of corn starch dissolved in\\nwater, and stirred in, let boil until clear, strain before serving-.\\nMks. N. Nelson\\nFOR VEGETABLE SOUP\\nUse one quart of stock, dilute with one quart of water, cut into\\nsmall dice, two medium sized potatoes, one good or two small sized\\ncarrots, one small turnip, one medium sized onion, two stalks of\\ncelery cut fine, cut these all into fresh, cold water, drain in the col-\\nander, add to the soup stock, season, with salt and pepper to taste,\\ncook until the veg-etables are tender which will be in about half an\\nhour. Serve hot.\\nMrs. N. Nelson\\nCREAM OF SWEET POTATO SOUP\\nBoil fresh or should you have two or three cold boiled sweet\\npotatoes left from the day before, put them into water enoug-h to", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0042.jp2"}, "43": {"fulltext": "BEST RECKIPIS 39\\ncover, after cutting- them into small pieces, boil until they can\\nbe mashed, mash in the water in which they have been cooked,\\nadd one pint of sweet milk, one tablespoon of butter, one-half\\nteaspoon of salt, and one-quarter teaspoon pepper, let boil up once,\\nserve hot. When ready to serve put the coffee strainer in the\\nbowl, strain the soup throug-h this and send to the table.\\nMrs. N. Nelson\\nNOODLES FOR SOUP\\nRub into two eggs as much flour as they will absorb, then roll\\nout until thin as wafers, dust in a little flour then roll over and over\\ninto a little roll, cut off thin slices from roll and shake out into long\\nstrips, put them into the soup lightly and boil for ten minutes, salt\\nshould be added while mixing- with flour, about a tablespoon. This\\nis used in beef or chicken stock.\\nMrs. Palmitier\\nPOTATO SOUP\\nPeel four medium sized potatoes and cut in small pieces, two\\nsmall onions, cut fine, add one-half cup of rice, season with salt and\\npepper, and a generous lump of butter, add water enough to cover,\\ncook tender, then mash with potato masher, thin with milk to the\\nrequired consistenc} let boil once. Serve.\\nWill Powers\\nDUMPLINGS FOR CHICKEN BROTPI\\nOne and one-half cups of flour, to which a little salt has been\\nadded, two larg-e teaspoons of baking powder, butter the size of a\\nlarge hen s egg, mix like biscuit dough, cut in strips and drop in\\nboiling broth, after skimming broth.\\nMrs. Mc\\nCORN SOUP\\nFor a quart of milk, cut down the g-rains and press out the\\npulp from six good sized ears of corn previously cooked, heat the\\nmilk, add a little fine chopped onion, a lump of butter, salt and pep-\\nper to taste and thicken by adding a tablespoon of flour well mixed\\nwith a little cold water.\\nMks. J. M. McFarland", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0043.jp2"}, "44": {"fulltext": "40 BEST RECEIPTS\\nEGGS\\nEg-gs to be g-ood when cooked must be fresh. To tell g-ood\\neg g s put them in water, those which lie on the side are g ood, re-\\nject all that stand on end, or look throug-h eg^g-s seperately towards\\nthe sun, or towards a lamp in a darkened room. If the whites look\\nclear and the yolk can be easily disting-uished the eg-g- is gfood. A\\nsafe plan is to break each egg seperately in a cup before using-.\\nBAKED EGGS AND CHEESE\\nPlace a la3 er of grated cheese in a g-ranitc pic tin, break on\\nthis six egg s, sprinkle over these one-half teaspoon salt, one-quart-\\ner teaspocn pepper, sprinkle thickly with grated cheese, six tea-\\nspoon sweet milk, bake from fifteen to twenty minutes in a rather\\nquick oven, the leng-th of time depends on whether you wish the\\negg-s hard or soft.\\nMrs. L. Wirick\\nvSTEAMED EGGS\\nButter a common white dinner plate, break into it six eg gs,\\nsprinkle one-half teaspoon salt, one-quarter teaspoon pepper over\\nthem, put a bit of butter on the top of each egg, get in a steamer or\\nthe top of a steam cooker, cook ten or fifteen minutes, the time\\ndepends on whether j^ou wish the egfg^s hard or soft, serve on the\\ni^late they are cooked on.\\nMrs. N. Nelsox\\nHAM OMELETTE\\nSix eg-gs, one scant cup sweet milk, one even teaspoon corn\\nstarch, one cup of boiled ham chopped fine, separate the whites and\\nv.ilks. beat thoroughly, add milk in which corn starch has been", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0044.jp2"}, "45": {"fulltext": "BEST RECEIPTS 41\\ndissolved and lastl} stir in miuced ham, pour into a buttered pud-\\nding- dish, bake immediately in a hot oven fifteen minutes, should\\nit brown too rapidly cover until it sets, turn on to a hot platter\\nand serve at once.\\nMrs. J. E. Van Patten\\nRICE CAKES\\nOne teacup soft boiled rice, yolk of one eg g well beaten, one-\\nquarter teaspoon salt, two tablespoons sifted flour, beat togfether,\\nthen add sweet milk until about the consistency of spong^e cake\\nor thick cream, just before baking- stir in lig-htly the beaten white\\nof one eg-gf, bake on griddle like pan cakes. Nice for invalids.\\nMrs. Lizzie Caple\\nBAKED EGGS\\nButter muffin tins, using^ a liberal amount of butter, heat but-\\nter, then break in eg-g-sand season, remember the quicker that eg-g-s\\nare cooked the better.\\nMrs. L. H. Ten Eyck\\nEGGS A LA SUISSE\\nCover the bottom of a shallow basin with melted butter, then\\nsprinkle over with g-rated cheese, on this drop as many eg-g s as\\nyou wish to cook, salt, pepper and a teaspoon of cream on each\\negg-, then cover lig-htl}^ with g-rated cheese, bake in a moderate\\noven fifteen minutes.\\nRushmore, Minn. Mrs. W. S. Still\\nSTUFFED EGGS\\nBoil five or six eg g-s hard, throw into ice cold water until per-\\nfectly cold, peel them carefully and cut in two, leng-thwise, extract\\nthe yolk, rub them into a paste with a dessert spoon of butter,\\nseason with a pinch of pepper and a scant teaspoon of salt, and\\nwork in some ver}^ finely minced chicken, or other poultry, or\\nlivers, if you have none substitute such cold meat as you have,\\nbind the mixture with a beaten eg-g-, mold into balls the same shape\\nand size as the ejected yolks and fill the whites with them, fasten", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0045.jp2"}, "46": {"fulltext": "42 BEST RECEIPTS\\nwith toothpicks, roll in beaten eg-g-s and cracker crumbs and fry\\nquickly in hot lard, drain them on paper, do not withdraw the\\ntoothpicks when you serve them.\\nPRESERVED EGGS FOR WINTER USE\\nProcure fresh eg-g-s in September, grease with lard, roll in\\npaper and pack in oats, small end down, best way I have found,\\nthough trying different ways. Eggs do not lose in weight, and are\\nfresher.\\nMrs. K. Powers\\nTO PRESERVE EGGS\\nOne pint of slacked lime to the consistency of thick mush; one-\\nh dli pint salt; three gallons of water; stir together and let stand\\nuntil it settles, and pour the liquid over the eggs, which should be\\nplaced in a jar.\\nMrs. Van Patten\\nH. H. SHOE COMPANY\\n512 Fourth St. SIOUX CITY, IOWA", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0046.jp2"}, "47": {"fulltext": "BKST RECEIPTS 43\\nFish and Oysters\\n^S^^^^^*^^\\nFish ai e among- our best brain foods because they are so rich\\nin phosphates. They should be cleaned as quickly as possible\\nafter leaving- the water. Scales are more easily removed if hot\\nwater is poured over the fish. Remove any mud taste by soaking\\nin strong salt water. To fry, dip in eg-g- and bread crumbs; use\\nlard, not butter; or simply dredg-e with flour. Salt fish must be\\nsoaked several hours before cooking-.\\nSTUFFED SHAD\\nUse bread crumbs enough to fill the fish, wet with fresh or\\ncanned tomato juice. Season with salt, pepper, tablespoon butter,\\nonions if liked; mix well and when the fish is filled sew up; cook\\nslowly for two hours with small quantity of water; dredge with\\nflour before putting in oven; baste with batter.\\nGilmore City, Iowa Mrs. Claka Pjotekson\\nBAKED PICKEREL\\nStuff with turkc} dressing-, tie, and cover with pieces of fat\\npork; dredge with flour; fill pan nearly full of water. Bake one and\\none-half hours. Baste often with grav}-.\\nMrs. C. L. Brock\\nCOOKED MACKEREL\\nSoak until fresh enoug-h, then boil ten minutes; cover with\\ncream and butter, sprinkle with pepper.\\nMrs. C. L. Brock", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0047.jp2"}, "48": {"fulltext": "44 BEST RECEIPTS\\nOYSTER STEW\\nTake one-half milk and one-half water, let come to a boil, add\\noysters, liquid and all, season to taste with salt and pepper. Let\\nit boil up but once; then serve hot.\\nMrs. Frank Myers\\nOYSTER STEW\\nTake one-half milk and one-half water, (if you wish a richer\\nstew, use all milk) add to this the liquid strained from oysters; place\\non stove and let boil up, then add oysters, and butter size of an eg-g-;\\nwhen it boils up again season to taste with salt and pepper and serve\\nat once. If you vise all milk do not use as much butter.\\nH. A. Carson\\nCODFISH BALLS\\nOne-half pound codfish, soak over night. Two large potatoes,\\npeeled, cooked and mashed with one tablespoon butter. Should you\\nhave mashed potatoes left from dinner, they will do. Drr.vin water\\noff from fisn, pick it now as fine as you can, add the mashed pota-\\ntoes and one well beaten egg. Roll into balls, roll in bread or\\ncracker crumbs, fry in hot lard the same as doughnuts.\\nMrs. Louisic Zicllar\\nBAKED FISH\\nTake a two and a half or three pound fish, scrape and wash\\nwell; rub inside and out with pej^per and salt; fill full with dressing\\nmade according- to dressing- receipt given. Wrap twine about the\\nfish and tie securely; put in a baking dish, put bits of butter all\\n(Over the fish, set in a hot oven, bake from thirty to forty-five min-\\nvites. When done and read}^ to serve remove to hot platter. Cut\\noff string, serve, cutting rig-ht through the fish and dressing. As\\nthe fish holds ver} little dressing- a g-ood wav is to put some in the\\npan besides what is in the fish. Lemon cut in quarters is nice for\\na garnish and to serve with the fish.\\nMrs. R. W. Abok.,", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0048.jp2"}, "49": {"fulltext": "BKST RKCEIPTS\\nDEVILED OYSTERS\\nWipe the oysters dry and lay in a flat dish, cover with a mix-\\nture of melted butter, cayenne pepper, or pepper sauce and lemon\\njuice, enoug-h of this mixture to cover the bottom of the dish well,\\nlet the ON^sters lie in this ten minutes, turning- often. Take out;\\nroll in cracker crumbs then in beaten egg, then in crumbs and fry\\nin hot lard and butter, half and half.\\nMrs. D. H. Moore\\nSALMON ROLL\\nOne can salmon, one cup rolled crackers; one cup sweet milk,\\nyolks of four egg s, juice of one lemon; mix thoroughly. Steam one\\nhour in two baking powder cans.\\nMrs. D. E. Dean\\nFANCY SALMON\\nPick the bones from salmon, roll in shredded wheat biscuit\\ncrumbs, mold into form of a fish, using macaroni for tail. Place\\nthis in Trire vegetable basket, dip in hot lard, fry two minutes.\\nNice for lunch or picnic.\\nOttumwa, Iowa Mabel Parker\\nLITTLE PIGS IN BLANKETS\\nSeason large oysters with pepper and salt, cut fat English bacon\\nin very thin slices, wrap an oyster in each slice and fasten with\\nlittle wooden skewers; heat a frying pan and put in the little pigs,\\ncook just enough to make crisp, about two minutes; place on slices\\nof toast that have been cut in small pieces and serve immediately.\\nThe pan must be very hot before the pigs are put in and then\\ngreat care taken that they do not burn. This is a very nice relish,\\nfor lunch or tea, and garnished with parsley is a pretty one.\\nMrs. Ober\\nBAKED FISH\\nSpread butter over a baking tin, sprinkle over it one onion, cut\\nfine; lay on this a thin slice of halibut or an}^ small whole fish, split", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0049.jp2"}, "50": {"fulltext": "4() BEST KKCEIPTS\\ndoAvn the middle, add one tablespoon of vinegar and spread thickly\\nwith butter; bake from one-half to one hour according to the thick-\\nness of the fish. Remove to platter; add one large spoon flour to\\nthe butter left in the pan, and when well mixed, add one-half pint\\nhot water, let boil, stirring all the time, then add three minced\\nmushrooms or pickles; pour this over fish, which has teen kept hot\\nin the oven; g-arnish with lemon points or parsley. Serve.\\nMrs. F. J. Clay\\nESCALLOPED OYSTERS\\nOne quart oysters, one-half cup sweet cream, one tablespoon\\nmelted butter, two cups broken crackers, one well beaten eg g, one\\nlevel teaspoon of salt; put all into a two-quart granite basin and stir.\\nShould this not be well moistened add one cup of milk. Bake for\\ntwenty minutes in a hot oven.\\nMks. C. Stinson\\nCREAM SALAION\\nOne can salmon, minced fine; drain off liquor, throw away.\\nDressing: Boil one pint milk, two tablespoons butter, one-half tea-\\nspoon salt, one-quarter teaspoon pepper, one pint bread crumbs;\\nplace a layer of buttered crumbs in a buttered dish, then a layer of\\nsalmon, then dressing, then crumbs and so on until all is used; put\\ninto a hot oven and bake twenty minutes.\\nMrs. W. I. Simpson\\nFRIED FISH\\nTake a nicely dressed fish, cut into pieces about three inches\\nsquare, salt and let stand one or two hours, dip in beaten egg, roll\\nin cracker crumbs; fry in hot lard over a slow fire about twenty\\nminuter or half an hour.\\nMrs. p. W. Hall\\nCORN OYSTERS\\nTake twelve ears of corn and cut down through each row of\\ngrains lengthwise, then scrape down with the back of the knife,\\nadd three well beaten eggs, three tablespoons of flour and a large\\npinch of salt. Mix thoroughly and drop with large spoon into hot", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0050.jp2"}, "51": {"fulltext": "BKST RECEIPT vS 47\\nfat an inch deep. When brown on one side, turn, and when brown\\non both sides they are done. In winter one can of corn, and add\\none level teaspoon of baking- powder.\\nMrs. Ober\\nSTUFFED BLUEFISH\\nBluefish should be well chosen. After properly cleaning- soak\\nin strong- salt water an hour before cooking. Do not remove the\\nhead, when preparing- for the oven dry upon a napkin; have enough\\nbread crumbs, softened with heated butter, to fill the fish, season\\nto taste; fill the fish and sew up; put skewers through the gills;\\nplace in dripping pan with piece of butter or suet. Bake in hot\\noven three-quarters of an hour. Upon being- served pour over\\nbrowned butter, otherwise it is apt to be somewhat dry.\\nNew York City Mrs. Albert Damon\\nOYSTER FRY\\nTake two dozen fine, large oysters and drain free from juice;\\nbeat whole of six eggs; roll oysters well in cracker meal; put one\\npart butter and three parts lard in heated pan; dip oysters in beaten\\negg place in pan, season with salt and pepper and fry slowly until\\nlig-htly browned on both sides. Serve, with little piece of butter,\\nsize of a pea, on each oyster, and garnish with thin slices of lemon\\nand parsley. White bread, cut into small squares of about an inch,\\neither fresh or toasted, is nice to serve wnth the oysters. Tomato\\ncatsup is considered a necessary requisite on the table when fried\\noysters are being served.\\nH. A. Carson", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0051.jp2"}, "52": {"fulltext": "48 BEST RECKIPTS\\nMeats\\n3/\\nIn choosing- meat great care should be exercised. If your\\nbutcher is honest you can depend mainly on hini to tell you the best\\nmeats for different dishes; but it is well to know something- about\\nchoosing- meats yourself.\\nBeef. A rib or sirloin j: iece is best for roasting-; luivc the\\nbutcher remove the ribs and roll and skewer the meat tor you.\\nAlways wipe the meat clean with a wet cloth, have a g-ood hot\\noven and a clear fire; do not salt the roast until it is half done. If\\nyou have not a reg-ular meat roaster, you can roast the meat in a\\ndeep baking- tin, basting- with the dripping-, or better yet turning-\\nthe meat over in the pan every twenty minutes; some dredg-e a\\nroast with flour, if you like the flavor of onion, add a small one to\\nthe meat. Do not roast the meat too long- or it will be dry and\\ntasteless. Some add w ater to the roast, should you do so it must\\nbe boiling hot and only a very little. For a mutton roast, a leg- or\\nsaddle is the best. For pork, ribs. For chicken, a fat one about a\\nvear old. Ducks, g-eese and turkeys, six or nine months old. Meats\\nfor boiling- must be put into boiling- hot water.\\nMrs N. Nklson\\nSTEAK\\nSteak that is toug-h can be cooked in the following- manner.\\nRemove the bones and g-ristle. save these for soups, put the bits of\\nsuet in skillet, let them g et hot, roll steak in wheat or cream of\\nwheat, cover, fry on each side about ten minutes, season, turn over\\nmeat one-half cup sweet milk, let l)oil up once. Serve\\nMks. N. Nelson", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0052.jp2"}, "53": {"fulltext": "BEST KlXf .IPTS 48\\nSAUSAGE\\nOne pound of sausag^e or Hamburg-, two eg-g-s, roll three crack-\\ners, piece of butter the size of an egfg*; mix well tog-ether and fry in\\nbutter, salt and pepper to suit the taste.\\nMrs. Byron Donovan\\nVEAL LOAF\\nChop line three pounds leg- or loin of veal and three-fourths\\npounds salt pork; roll one dozen small crackers, put half of them\\nin the veal with two eg-g-s, season with peppc* and a little salt if\\nneeded; mix all tog-ether, and make them into a solid form, then\\ntake the crackers that are left and spread smoothly over the out-\\nside; bake one hour and eat cold.\\nMrs. H. C. Hollenbeck\\nBAKED PORK CHOP\\nTake four chops about one-half inch thick, place in a well but-\\ntered frying pan, sprinkle with salt and pepper. Take dry bread\\ncrumbs and make a dressing- as follows: Two eg-g s well beaten\\nwith three tablespoons milk, a little sag-e, salt and pepper. Spread\\nthis on each chop and bake until a rich brown and serve with brown\\ngravy.\\nMrs. Edith Scott\\nCHICKEN PIE\\nCook the chicken until w^ell done; season well with salt and\\npepper; mix two tablespoons of flour wath one-third cup of water,\\npour over the chicken and boil a few minutes. Make crust the\\nsame as for biscuits.\\nMrs. Byron Donovan\\nTURKEY DRESSING\\nOne loaf of bread, with crusts removed, crumbed fine; one\\nmedium sized onion grated, raw, one teaspoon sag-e, one teaspoon\\nsummer savory, salt and pepper to taste; one pint oysters and the", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0053.jp2"}, "54": {"fulltext": "49 BEST RECEIPTS\\nliquor, butter the size of a small eg g one-teaspoon sug^ar, small\\nteaspoon baking- powder and cream enoug-h to moisten the bread.\\nMrs. O. H. Stickney\\nONE WAY TO ROAST TURKEY\\nWash the turke}^ well inside and out and wipe dry with a clean\\ncloth; rub with salt and pepper and till with any g-ood turkey dress-\\ning-; sew up the opening-s so as to retain the flavor of the dressing-\\nand turkey; then take a larg-e cloth and wrap the fowl closely, sew-\\ning- it tirmly together; the cloth should be g-reased with butter be-\\nfore covering the fowl, place in a roasting pan with enoug-h water\\nto keep from burning and roast in a medium oven from two and a\\nhalf to three hours, according- to the size of the turkey. Some pre-\\nfer covering the fowl with slices of bacon instead of the cloth.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0054.jp2"}, "55": {"fulltext": "BEST RECEIPTS 49\\nMINCED HAM WITH SCRAMBLED EGGS\\nChop finely bits of cold ham, break six eg g s into a sauce pan\\ncontaining- one tablespoon of butter, stir hastil}^ and as s\u00c2\u00abon as they\\nare cooked, stir in the ham, season with salt and pepper, stir to-\\ng-ether, turn into a hot dish g-arnished with parsley.\\nG ERTKUDE RiDD ELL\\nFRIED BEEFSTEAK\\nLet the frying- pan g-et very hot, trim the steak and remove all\\ng-ristle, hack or pound the meat well, then place in hot frying-pan,\\nlet remain a few minutes, turn over, do this once or twice, salt and\\npepper; when the meat is done, lay it on the plate, then put butter\\nin the frying- pan and cook, when brown pour over the steak. A\\nlittle water or milk put in pan and thickened with flour makesag-ood\\nbrown g-ravy.\\nBROWN STEAK\\nHave the butcher cut the steak thick, then after washing- it,\\nput in skillet without drying-, salt and pepper; add a larg-e lump\\nof butter, cover and let stew in the water and butter for one hour;\\nby this time water should all be boiled away; if it should evaporate\\nbefore three-quarters of an hour, add a little more, fifteen minutes\\nbefore serving-, remove the cover and let fry to a lig-ht brown.\\nThis is a g-ood way to cook toug-h steak.\\nHAMBURG STEAK\\nSalt, pepper, and flavor with onions, if desired, roll in flour,\\nmake into balls and fry in hot lard.\\nTO ROAST BEEF\\nFour pounds of meat; after washing- put in roasting- pan or use\\nas pot roast, fill pan half full of water, two kernels of g-arlic, two\\nlarg-e onions, four bay leaves, three cloves, six allspice, some pep-\\nper, also add some ground pepper, sprinkle flour on top, salt to\\ntaste, sprinkle witth butter. If too fat remove fat. For pork roast\\ncook the same except leave out spices and g-arlic.\\nMrs. Paul Fiebig", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0055.jp2"}, "56": {"fulltext": "50 BKST RECEIPTS\\nSPICED BEEF ROLL\\nTake a round of beefsteak; cut thin, sprinkle lightly with\\nground spices and roll tighth into a roll, tie to hold in shape, lay in\\nan earthen dish, in vinegar to cover it, all night; in the morning,\\ncook in the vinegar it has lain in with one cup of water, one tea-\\nspoon salt, cook slowly five hours; have one teaspoon of dry flour\\ntrowned in a pan, stir into this liquid and serve. Good to slice\\nthin for picnics or tea.\\nMrs. Louise ZellxIr\\nBREADED VEAL\\nCut veal into medium sized pieces, sprinkle slightly with salt;\\nbeat three eggs and add three tablespoons of milk to them, dip each\\nslice of veal in the egg-, then in cracker crumbs; do this three times;\\nthen fry to a rich brown in plenty of butter.\\nMrs. R. p. Scott\\nMEAT WITH SOUR GRAVY\\nTo one tablespoon of butter heated, add one tablespoon of flour,\\nlet it brown, then add water enough to make the required amount\\nof gravy; season with salt, pepper, two tablespoons of vinegar and\\none teaspoon of sugar, stir thoroughly and pour over, left-over\\nmeats that have been chopped fine.\\nMrs. C. W. Knauer", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0056.jp2"}, "57": {"fulltext": "BEST RECEIPTS 51\\nSalads\\n-=y\u00c2\u00ab^^g= ^3^?N:;\\nFAVORITE SALAD\\nThe chief thing- necessary for a good salad seems to me to be a\\ngood dressing. For a rich salad a mayonnaise, for a sour salad a\\nFrench dressing, can scarcely be improved upon.\\nOne of our favorite salads is the following: One and one-half\\ncups of mayonnaise dressing, two small cucumbers, crisp and cold,\\nand cut into small squares, two ripe, but solid, tomatoes, each cut\\ninto about six pieces, a half cupful of Eng-lish walnut k-ernels,\\nand the white leaves of two ordinary sized heads of g-ood lettuce.\\nMix alltogether^in a salad bowl and add the mayonnaise just be-\\nfore serving.\\nRachel Fostkr Averv\\nFOR A LESS EXPENSIVE SALAD\\nThree solid, tart a[ pies, pared and cut into small squares, -a.\\npint of macaroni (or it looks better to use spaghetti which is realh*\\nthe same thing in another form) cooked well and thoroughly cooled\\nand cut into inch long pieces, about twc-thirds of a cupful of\\nmayonnaise dressing.\\nRachel Foster Avery\\nFRUIT SALAD\\nSix oranges peeled and quartered, six bananas peeled and\\nsliced, one pound Eng-lish walnuts, one can sliced pineapple, one\\nbox of jellyo, strawberry flavor, shell the walnuts, and cut ^11\\nthese fruits and nuts into small bits, with sharp scissors; in a deep", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0057.jp2"}, "58": {"fulltext": "52 BEST RECEIPTS\\ndish put a layer of nuts, then orang-es, then bananas, then pine-\\napple, then the nuts and so on till all are used. Dissolve the jellyo\\nin one pint of hot water, add one cup of sug-ar, stir until all the\\nsugar is dissolved and pour over the salad; set on ice until the sal-\\nad is solid, at least six hours or until the next day. When ready\\nto serve, turn out on a pretty flat dish large enough to hold it nice-\\nly, and trim around the edge with pretty leaves, or flowers, nastur-\\ntiums are nice leaves and flowers.\\njNIks. Walter Barragkr\\nFRUIT SALAD\\nPour one pint of boiling water on one half box of Knox s gela-\\ntine, add the juice of one lemon, and two cups of sugar; stir until\\ndissolved, then strain through a cloth, let cool. When it begins to\\nthicken, stir in a :an of sliced pineapple, three oranges, one dozen\\nfigs and one teacup of nut meats.\\nMrs. Nellie Gibson\\nFKriT SALAD\\nTake oranges, bananas, peaches, plums, berries, or any other\\nkind of fruit, cut in dice and mix. Put over all a good salad dress-\\ning, to W hich has been added a good amount of cream, well\\nwhipped. A nice way to use bits of left over fruit. Nut meats\\nmay be used if desired.\\nMrs. Ober\\nNUT SALAD\\nTo one cup of chopped nut meats, add one cup of chopped ap-\\nple and a good salad dressing, or nuts may be used alone. Serve\\nwith sliced bananas.\\nMrs. Ober\\nCABBAGE SALAD\\nChop cabbage very fine, add one teaspoon salt, one half tea-\\nspoon pepper, two tablespoons sugar, mix all together. Put three-\\nfourths cup good cider vinegar, one fourth cup cold water in a", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0058.jp2"}, "59": {"fulltext": "BEST RECEIPTS 53\\nshallow g-i-anite basin, add one larg-e tablespoon of butter, when it\\nis melted pour in the vineg ar and water. Beat the yolks of two\\neg-g-s to a cream, add one larg-e teaspooji of prepared mustard, then\\nstir into the vinegar when it is hot. Keep stirring- with a silver\\nfork until it is smooth and creamy. Remove from fire, when cold\\npour over cabbage, adding two tablespoons of sweet cream, mixing-\\nall tog-ether. Place in a dish, garnish with hard boiled eggs sliced\\nover the top. One pound almonds blanched and chopped added to\\nthe above are very nice.\\nMrs. C. L. Dixon\\nCHICKEN SALAD\\nOne large chicken boiled tender and chopped, twelve eg-gs\\nboiled hard, one cup salad oil or melted butter, six stuffed pickled\\npeppers chopped, or one head cabbage and one pint sour cucumber\\npickles chopped fine, three cups chopped celery, one teaspoon\\nground pepper, two tablespoons ground mustard, one cup good\\nvinegar. This makes one gallon.\\nMrs. C. L. Dixon\\nLETTUCE SALAD WITH LEMON\\nChoose nice, tender lettuce, pile lightly in a dish and pour over\\nit a dressing made from lemon juice and sugar, one tablespoon of\\nsugar to the juice of one lemon; over the top place hard boiled eg-gs\\nsliced. This sounds very simple but it is delicious.\\nDora Aborn\\nBANANA SALAD\\nSlice three or four bananas crosswise, and add a few slices of\\napples (the apples must be very thin, serve in lettuce leaves with\\ncream dressing-. Made as follows: Beat the yolk of one eg-g, with\\none teaspoon of made mustard, one tablespoon sugar, five table-\\nspoons of vinegar, salt to taste; cook in double boiler until about as\\nthick as cream; when cool add one half cup of sweet cream well\\nbeaten, and the white of one eg-g, beaten to a stiff froth.\\nMrs. W. D. Boies", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0059.jp2"}, "60": {"fulltext": "54 BEST RECEIPTS\\nCHICKEN AND CABBAGE SALAD\\nBoil sr ill tender, season while boiling, chop fine;\\nalso chop fine one small head of cabbag-e, and two bunches of cel-\\nery. Dressing-: Three eg-g-s, two teaspoons of sug-ar. up of\\nvinegar, one te^icui. oT sW jL t cr, :ini. b ,.tTAM- si;;-. ci r; Put\\nvinegar on tht nd eg-gs\\nwell beaten, n ,vcr the cab-\\nbag-eand chic: rve, add cel-\\nery. K\\nBEET SALAD\\nSlice and cut into dice sufficient one pint.\\nWhen ready 1 ith a\\nhalf pint of maj wijij,L.-,L ui L.-.--i.i- w; Gar-\\nnish v/ith curly parsley or any kind oj avea.\\n-K Beach\\nNUT SALAD\\nTwo cups of peanuts chopped fine, one cup of celer} one dozen\\nolives, pour over salad dressing-. Set in ice box until ready to\\nserve.\\nMamie Button Frisbee\\nPOTATO SAT. An\\nBoil ten gooa sizcu poi:uoes, cnop or siice une two onions; peel\\nand slice potatoes while warm; one layer of potatoes, and then one\\nof onions, sprinkle lighly with salt and pepper, covering- each lay-\\ner with the following dressing- until the dish is full. Dressing-:\\nThree eggs well beaten, one-half cup of vineg-ar, one-half cup of\\nbutter, two-thirds cups warm water, let scald, not boil, and use\\nwhile warm, slice four hard boiled eggs on the top. This, can be\\nmade right after dinner and is. then ready for supper. Serve cold.\\nMrs. F. W. CRAii\\nPOTATO SALAD\\nSix larg-e boiled potatoes, one or two sticks of celery, half an\\nonion, a number of lettuce leaves, white of one egg; chop all ingred-", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0060.jp2"}, "61": {"fulltext": "BRST RKCFJPTS\\nients fine, mix and salt. Dressing: Mash the yolk of one hard\\nboiled eg-g-to which has been added one teaspoon of sug-ar, one tea-\\nspoon of mustard, one tablespoon of butter, three tablespoons oi\\nvinegar; mix well and pour over the salad. Put on top, egg, celery,\\nor plum tomatoes cut in two.\\nMws. Q. A. QiRSON\\nOViSTBR SALAi\\n,vo cans cove oysters, drain\\nAiie, two cups celery chopped i^yolic-\\nmashed witty vinegar); whites uressing.\\nDressing Yolks of four eggs one teaspoon mustard, two teaspoons\\nsugar, one half cup melted butter, one half cup sweet mrlk, one\\nhalf cup vinegar, salt and a little cayenne pepper. Beat, eggs, add-\\ning butter drop by drop, add milk slowly, then spices in a little\\nvinegar, beat and cook in a kettle of water until thick.\\nMrs. C. H. Ballard\\nPOTATO SALAD\\nOne half pound blanched almonds, one dozen medium sized po-\\ntatoes, either celery or celery seed, a very small onion, chop all\\nfine; sprinkle a half teaspoon of salt over potatoes, then use any\\ngood salad dressing,\\nMrs. p. W. Hall\\nSALMON SALAD\\nEqual parts of salmon, cabbage and celery, eight hard boiled\\neggs chopped very fine, add pepper and salt to taste, chop fish,\\ncabbage and celery second, then mix with the eggs and seasoning.\\nDressing: One cup weak vinegar, one half cup sugar, yolks of nine\\neggs beaten thoroughly, butter size of an egg, one half teaspoon\\nsalt, one teaspoon mustard; mix well together and set in a pan of\\nhot water to cook until like very thick cream. Use enough of this\\ndressing to moisten the salad; the balance of the dressing will keep\\na long time in a fruit jar in a cold place.\\nMrs, Lizzie Caple", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0061.jp2"}, "62": {"fulltext": "56 BEST RECEIPTS\\nbp:ax salad\\nChop cold string- beans and young- onions, season and mix to-\\ngether. Pour over them salad dressing-.\\nMks. Fkank Webster\\nWALDORF SALAD\\nTake equal parts of celery and apples chopped not very fine,\\nmix tog-ether, pour over them any g-ood salad dressing-.\\nMIXED SALAD\\nOne small head of cabbag-e chopped fine, one dozen small sweet\\ncucumber pickles chopped fine, also one-half pint olives cut from\\npit and chopped, one pound English walnuts left nearly whole, cel-\\nery to suit taste, if you can t get it use celery seed. Dressing:\\nYolks of three eggs, one cup of vinegar, two large tablespoons of\\nsugar, two teaspoons mustard. Cook all together except the eggs,\\nwhen cooked put in the well beaten eggs while boiling hot, let cook\\nuntil it looks done. When cool and ready to use, add two coffee\\ncups of whipped cream.\\nMrs. D. E. Dean\\nSALMON SALAD\\nOne can of salmon cooked twenty minutes in boiling water;\\ntake out of the can and pour off oil; salt, pepper and cover with vin-\\negar and let stand twenty-four hours. Dressing: Yolks of two raw\\neggs, same of hard boiled, mashed fiine; add one tablespoon of\\nmustard, three of melted butter, salt.\\nMrs. G. a. Gibson\\nLOBSTER SALAD\\nMince the meat of a small can of lobster into crumbs. Chop a\\nsmall head of cabbage fine and cut two bunches of celery into small\\npieces, but do not chop as they will turn dark colored. Salt and\\nmix all together with dressing. D) essing: Yelks of four eggs, one\\ncup of sweet cream, one small cup of vinegar, one cup of sugar, a", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0062.jp2"}, "63": {"fulltext": "BEST RECEIPTS 57\\nsmall lump of butter, one teaspoon of mustard. Cook until thick,\\nbe careful not to burn, let it g-et cold before mixing with other in-\\ngredients.\\nMrs. R. p. Scott\\nMUSTARD SALAD FOR MEATS\\nOne small cup of vinegar not too strong, three tablespoons\\nground mustard, two tablespoons sugar, one tablespoon butter,\\nyolks of four eggs well beaten; place vinegar with butter and sugar\\non the stove and when it comes to a boil moisten mustard with a\\nlittle water, add the yolks of the eggs very slowly to the boiling\\nvinegar, stirring all the time until it is creamy; remove from fire,\\nlet cool. Lovely for any kind of meat.\\nMrs. p. VV. Hall\\nRELISH FOR ROAST DUCK OR GAME\\nSlice six large oranges, grate the rind of one, add the juice of\\none lemon, three tablespoons salad oil or melted butter, one-quarter\\nteaspoon cayenne pepper, mix all together, pour over the oranges\\nand serve with the game or duck.\\nMrs. H. C. Elliott\\nSALAD DRESSING\\nThree tablespoons vinegar, yolks three eggs, one tablespoon\\neach of mustard ard sugar, one-half teaspoon salt, pinch of pepper,\\npour boiling vinegar onto the well beaten yolks, add other ingredi-\\nents; cook until thick, add a chunk of butter the size of a walnut,\\nthin with milk when ready to use.\\nMrs. W. Isenhart\\nSALAD DRESSING\\nThe beaten yolks of eight eggs, one cup of sugar, one table-\\nspoon of salt and black pepper, a little cayenne, one-half tablespoon\\nof mustard, minced thoroughly with one scant cup of cream.\\nBring to a boil one and one-half pints vinegar, add one cup butter,\\nand boil, then pour over the mixture, stir well, bring to a boil.", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0063.jp2"}, "64": {"fulltext": "5S BEST RECEIPTS\\nstrain; put in bottles and keep in cool place. When wanted to use\\ntake equal parts cream and this mayonnaise made dressing:. Will\\nkeep for months even in summer.\\nFRENCH T T\\nFrench dressing is made at the great New York restaurant,\\nDelmcmi.-ivs. after tht foTIowino- -nronMi-iirM-i:^, TTnlf a teaspoou of\\nsalt. .esofp. black or white\\npepper then use three shakes, one tablespu^i-a of g Ood vineg ar,\\n(Taragon vinegar pref.rr -\u00c2\u00abPi nnd three tablespoon of nil v, d I-\\nbeat thoroughly witl: k just before using.\\nThis dressing is exccilcut for potato salad made with cold\\nboiled potatoes and a little onion and served on lettui mi es; also\\nfor lettuce alone, for cucumbers and man} other. If j ou\\nuse it with cabbage be sure to change the proportions to two table-\\nspoons of vinegar to three of oil as the cabbage is swi-i?! and de-\\nmands more vinegar for that amount of oil.\\nRec. Sec. W. U. S. A. Rachel FosTiiK Avekv\\nMAYONNAISE DRESvSING\\nYolks of two eggs, before beating put in a pinch of salt, pinch\\nof mustard, and dash of red pepper, beat well, add one-quarter tea-\\ncup of olive oil, and the same amount of vinegar, alternating drops,\\nbeat all the time to keep from curdling. Thin when using if nec-\\nessary.\\nMrs. Mamie Frisbee\\nMAYONNAISE DRESSING\\nHere is a salad dressing, made without oil that we often use:\\nOne teaspoon of sugar, one teaspoon of salt, one-half teaspoon of\\nmustard, two eggs, four tablespoons vinegar, a small pinch of cay-\\nenne pepper; beat the eggs, yolks and whites seperately, add the\\nvinegar which has been heated, set the dish over hot water and\\nstir the eggs and vinegar until well cooked, then add one good tea-\\nspoon of butter, salt, pepper, mustard and sugar; before using add\\ntwo large tablespoons of cream. This dressing will keep several", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0064.jp2"}, "65": {"fulltext": "BEST RECEIPTS 59\\nlays and is nice for lobsters, chicken, or potato salad. It is also\\nlice on lettuce and ripe tomatoes. For lettuce, cabbage or toma.-\\n:oes use more sugar.\\nSusan B. Anthony\\nSALAD DRESSING\\nYolks of four eggs, ns ter spoon mustard, two teaspoons\\nr, one-quarter cup r, one-half cup sweet milk, one-\\nar, one-quarter teaspoon salt, dash cayenne pep-\\ntill creamy, add drop by drop melted butter. th:n.\\nk, slowly beating all the time, then seasoning au\\nlittle vinegar, and then all the vinegar, adding\\nI thj lime, set dish in a kettle of hot water and\\nlil consi thick cream; keep in an air tight can iii a\\n:ooi place; will keep Ijr weeks. Very nice for any kind of salad es-\\n\u00e2\u0096\u00a0lecLall for ovster salad.\\nMrs. Winona Tinsley\\nSALAD DKBSSLX G\\nPut into a tea cup, one teaspoon mustard, one teaspoon salt,\\ntwo teaspoons sugar; stir till smooth, then break one egg into this\\naid stir tllLsmooth, fill the cup to wnthin an inch of the top with\\neither sour or sweet cream, or olive oil; 1 prefer thick, sour, creana,,\\nDut which ever is used it must be stirred in a little at a time and\\n.hen the salad will be thick like whipped cream; when smooth stii\\nvinegar in a little by little till cup is full.\\nThis salad dressing is good to use on meat, lettuce, cabbage or\\n:iuy kind of salad, cover it and set in a cool place and it will keep some\\ntime; small dishes of vegetables such as peas, string beans and\\nbeets, either with or without potatoes make an excellent salad for\\n-upper especially in summer. This dressing is good on chicken,\\nturkey or any kind of chopped meat for salads.\\nTo make a variety in flavoring salads, use onions with potatoes;\\n:elery flavors meats and fowl salads well. Celery salt may be used\\n11 summer. Parsley is an improvement to any salad.\\nThe secret of good salads is to have them well seasoned. Be\\ncareful not to put too much mustard in the dressing and then use\\nplenty of the dressing; some materials require more salt, or a little\\npepper may be needed sometimes. Always taste your salad and\\nkeep seasoning until good.\\nSarah W. Whitney", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0065.jp2"}, "66": {"fulltext": "w\\nBEST RECEIPTS\\n-Deep 1\\nKettle\\nSeamless Straight\\nCovei-ed Bucket\\nSeamkss Covered\\nConvex Sauce Pan\\nSeamless\\nWater Bucket\\nDeep Pudding\\nPan\\nCovered Seamless\\nConvex Sauce Pan\\nPie Plate\\nEsK Pan\\nMixiny Pan\\nExtra Deep\\nPie Plate\\nManufactured by J. VOLLRATH CO.,\\nSheboygan, Wisconsin\\nSold by E. P. MESSER SON, Sheldon, Iowa", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0066.jp2"}, "67": {"fulltext": "BEST RECEIPTS tl\\nCake Making\\nClear the table of superfluous articles. If possible have your\\ntable covered with white oil cloth. Don a larg-e clean apron and\\nyou are ready for cake making-. Presuming- that your tins were\\nwell washed and dried when last in use; they are now ready for\\ngreasing-; this should be done with clean lard as butter burns more\\neasily, sift in flour then shake out ag-ain, this will show if any part\\nis not g-reased and cake can be removed with less difficulty. Bring\\nall materials to be used to the table, also dishes. The utensils\\nneeded are an earthen dish for stirring- doug-h, a g-ranite spoon for\\nmixing, an eg-g- beater, a larg-e plate for beating- whites, cups for\\nmeasuring-, a square board covered with brown paper to turn cakes\\nupon when baked. Provide yourself with a clean towel dampened\\nat one end for wiping- yourfing-ers upon when soiled. Always use\\nthe same sized cups and spoons for measuring-. Use g-ranulated.\\nsug-ar unless otherwise desig-nated in receipt, the best kind is the\\nfine, not too blue. The best flour is that which has been ground\\nnot less than three weeks. If g-asoline or g-as stove is to be used,\\nlet oven heat twenty minutes before needed. If the stove is that\\nfor coal or wood g-et this ready before beg-inning- cake making- and\\nhave plenty of fuel on hand; have a nice clear fire so that your oven\\nmay be rig-ht when you are ready to use it. Better oven wait for\\ncake than cake for oven.\\nAlways sift your flour before measuring- into a basin, then fill\\ntk^ measuring- cup by dipping- the flour into it with a spoon. Use\\nthe best of materials, be sure the eg-g-s are perfectly freak. Eg-gs\\nin warm weather should be kept in a cool, dry place. Just before\\nbeating the whites sprinkle over them a very small pinch of salt,\\nand beat at once. This helps to make them beat quicker, also the\\ncooler 3 ou can have them. If you set them on ice for a time before\\nbeating it will be better.", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0067.jp2"}, "68": {"fulltext": "62 BEST KECEIPTS\\nAlways put the baking- powder into the flour before sifting- un-\\nless otherwise directed, dissolve soda with a little cold water before\\nputting into the milk. When shortening- is called for, it means\\neither lard or butter or both mixed, or cottolene. For softening-\\nbutter so it will cream or mix better g-et the quantity of butter\\nneeded before commencing- your cake and let it stand in the warm\\nroom; by the time you are read}- for it, it will be soft enough. To\\ncream butter and sugar means to rub them tog-ether and then beat\\n\u00e2\u0080\u00a2with a spoon until they are like thick cream.\\nCake can be tested when baking b} putting- a tooth pick into\\nthe cake. If when it is withdrawn no batter adheres, the cake is\\ndone.\\nWhen making- layer cake turn the tin upside do\\\\A n and pile the\\nlayers on each bottom side up; let the layers cool before putting on\\nthe filling unless otherwise directed in the receipt. When corn\\nstarch is used sift it in with the flour.\\nMrs. Frkd Frisbee, Sr.\\nLAYER CAKES\\nCHOCOLATE\\nYolk of one egg- well beaten, add one cup cold water, one-\\nquarter cake chocolate, (Brewster s best,) boil and keep hot; stir\\nto. I cream one heaping- tablespoon butter, one scant cup sug-ar, add\\nu ir^ cup boiling water in which is one teaspoon soda; add the part\\nkept hot, flavored with one-half teaspoon vanilla, stir all tog-ether,\\nadd one and one-half cups sifted flour; bake in two layers, and put\\nbetween layers and on top, icing made with one cup sugar, white\\nof an e.Qg beaten stiff; the sugar dissolved whit one-half cup water\\nand boil until it threads, then add the with of Qgg.\\nMiss M. E. Bray\\nBLACK CHOCOLATE\\nOne-half cup milk, one-half cup sug-ar, yolk of an gg, one-half\\ncup Baker s chocolate, shave chocolate fine; add together the sugar\\nand milk, then the yolks well beaten; boil until it thicken; set aside", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0068.jp2"}, "69": {"fulltext": "BEST RECEIPTS 63\\nto cool while mixing- the following-: One cup sugar, one-half cup\\nbutter beaten to a cream, two egg s, separate white and 3 olk and\\nbeat each part well; one-half cup sour milk with one teaspsoon\\nsoda dissolved in it, two cups flour, and lastl} the chocolate pre-\\npared; bake in four layers and put together with boiled icing*.\\nMks. J. R. Mitchell\\nCHOCOLATE CAKE\\nOne cup butter, one cup milk, two cups sugar, three cups flour,\\nfour whites of eggs, two teaspoons baking- powder. For frosting\\nuse Mrs. McCormack s frosting-.\\nMrs. B. F. McCormack\\nEASY MADE CHOCOLATE CAKE\\nTwo cups of sugar, yolks of three eggs, one-half cup of butter,\\none and one-half cups of milk, three cups of flour; melt three small\\nsquares of Baker s chocolate, to which has been added one table-\\nspoon of sugar, and three of milk; stir this into the cake, bake.\\nThis is as good as Devil s food.\\nMrs. C. W. Toothaker\\nVARIETY CAKE\\nTwo-thirds cup of butter and one cup of sugar creamed to-\\ngether, one-half cup milk,- yolks of five egg well beaten, one tea-\\nspoon baking powder, two cups flour sifted together; divide and\\nflavor one-half with orange, add to the other half enough chocolate\\nto coloi-; flavor with vanilla, bake in two layers. Also make batter\\nfor white and pink parts as follows: One-half cup each of butter\\nand sugar creamed, one-half cup sweet milk, whites of five eggs\\nbeaten to a stiff froth, one teaspoon baking powder and two cups\\nflour sifted together; divide, flavor one-half with rose, the other\\nhalf with lemon, color rose with red coloring; bake each part in two\\nlavers. when all are baked, place first a brown layer, then white,\\nred and lastly yellow, with jell or icing between, ice the top.\\nMrs. W. S. Lamb\\nDEVIL S FOOD\\nYolks two eggs well beaten, pour over these one cup cold\\nwater, add one-half cake Baker s chocolate grated, cook until quite", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0069.jp2"}, "70": {"fulltext": "64 BEST RECEIPTS\\nthick or the consistency of gravy; while hot add two tablcspocMi\\nbutter, and two cups sug-ar, not creamed, one teaspoon soda dis\\nsolved m one cup hot water, let cool; add three cups flour and twi\\ntwo teaspoons baking- powder, sifted tog-ether. Filling- for same\\nOne-half cup cold water, one-half cup sugar, one teaspoon corn\\nstarch, dissolved in a little water, one teaspoon g-rated chocolate\\none teaspoon vanilla, cooked to the consistency of thick g-ravy\\nbake cake in three layers; spread filling- on when cake is cool.\\nMks. Amcio Bkock\\nDEVILS CAKE\\nOne cup dark brown sugar, two e^g-s, one cup sweet milk, twi\\ncups flour, one-half cup butter, one teaspoon soda dissolved in\\nlittle hot water. Dark part: One scant cup g-rated chocolate, one\\nhalf cup sweet milk, two-thirds cup brown sugar, yolk one eg-g\\nmix well and cook, when cold stir into batter; bake in thre\\nlayers and put together with white icing-.\\nMks. Van Patten\\nWHITE LAYER CAKE\\nOne cup butter, tv/o cups sug-ar, whites of eig-ht eg-gs, two cup:\\nflour, one cup sweet milk, two l.arg-e teaspoons baking- pow^der\\nFilling-: Whites of two eg-g-s, beat stiff, one-half cup sugar, two\\nthirds cup raisins and one-half cup walnuts chopped fine; beat wel\\nand spread between cakes.\\nAmy Cakson\\nWHITE CAKE\\nTwo cups sugar, one-half cup butter beaten to a cream, one\\nhalf cup sweet milk, two and one-half cups flour, two and one-hal\\nteaspoons baking powder, whites of eight eggs; bake m jelly tins\\nIcing-: Boil a half teacup of water and three teacups of sugar til\\nthick; pour slowly over well beaten whites of three eg-g-s; beat til\\ncool; sprinkle grated cocoanut between layers.\\nMrs. Geo. Portekfikld", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0070.jp2"}, "71": {"fulltext": "BKST RECEIPTS 6S\\nPINEAPPLE CAKE\\nOne cup butter, two cups sugar, creamed; one cup sweet milk,\\nwhites of six eg g s beaten stiif, three cups flour and two heaping-\\nteaspoons baking powder sifted together; beat all thoroughly to-\\ngether and bake in three layers. Filling: One small can pine-\\napple, (the grated kind, one-half cup sugar; put on stove, when it\\ncomes to a boil, thicken with a little corn starch wet with water;,\\nspread between layers and .jU top or leave top plain and frost.\\nMrs. C. J. Ingram\\nPRESSED CAKE\\nOne cup sugar, one-half cup butter, one-half cup sweet milk,\\nthree eggs, two teaspoons baking powder, two cups flour; cream\\nthe butter and sugar, add milk, then eggs well beaten, then flour\\nwith baking powder sifted in; take one-third this mixture add to it\\none cup of seeded raisens or mixed fruit, one teaspoon each of\\nground cloves and cinnamon or the essence; make two layers of\\nthe plain batter and one of the brown; put together with icing or\\ncan use jell if preferred, with the brown layer in the center.\\nMrs. F. Frisbike\\nCRACKER CAKES\\nOne pound English walnuts chopped fine, onci cup pulverized\\nsugar, eight eggs, white and yolks beaten sep irately, three-quarters\\ncup of sifted cracker dust, one teaspoon baking powder; bake in\\nthree layers. Filling for same: One pint milk, one-half cup\\nsugar, butter size of walnut, heaping tablespoon corn starch, three\\nL ggs well beaten, flavored with vanilla; let milk and sugar get hot,\\nthen stir in other ingredients; cook until the consistency of cream}^\\ncustard; spread between la3 ers when cold.\\nMrs. J. R. Elliott\\nHICKORY .\\\\UT CUSTARD CAKE\\nOne cup sugar, one-half cup butter, creamed together; one-\\nhalf cup sweet milk, whites of six eggs beaten to a stiff froth, added\\nlast of all two cups flour with two teaspoons baking powder sifted", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0071.jp2"}, "72": {"fulltext": "66 BKST RKCEIPTS\\nthree times; bake in two layers. Custard: One eg-g- beaten, one-\\nhalf cup sug-ar added, and beat ag-ain, one-half cup milk, one table-\\nspoon corn starch, dissolved in the milk, one cup chopped walnut\\nmeats, one teaspoon vanilla; after cooking put custard in a double\\nboiler and cook until it thickens; spread between layers, add one-\\nhalf cup chopped nut meats to boiled icing-, flavor with one-half tea-\\nspoon lemon and spread on top of cake; custard can be cooked in a\\npan of hot water should you have no double boiler.\\nMrs. LizzirCaple\\nCARAMEL CAKE\\nOne and three-quarters cups of dark brown sug-ar, one-\\nfourth cup of butter, one-half cup sweet milk, two cups li i:r, two\\nteaspoons of baking- powder, two eg-gs, half cake Baker s chocolate\\ndissolved in a half cup of boiling water, flavor to taste; bake in\\nlayers and make a white frosting-. Fully as nice as Devil s fijod.\\nMrs. Ada Farwpll\\nSPICED GOOSEBERRY CAKE\\nOne cup of sug-ar, three eg-g-s, save white of one for frosting,\\ntwo-thirds cup of butter or lard, two-thirds cup of sour milk\\nwith one teaspoon of soda dissolved in milk, one cup of spiced goose-\\nberries or jam. (In using jam use spices, one-half teaspoon each of\\ncinnamon, cloves allspices.) Bake in layers. Fill with boiled\\nfrosting-.\\nMrs. Collins\\nFIG CAKE\\nLight part: Two cups white sug-ar, two-thirds cup of butter,\\nnot quite two-thirds cup sweet milk, whites of eig-ht eggs, three\\nteaspoons 3^east powder thoroughly sifted with three cups flour;\\nstir sug-ar and butter to a cream, add milk and flour; whites of eg-g-s\\nlast beaten stiff.\\nGold part: One cup sug-ar, three-fourths cup butter, one-half\\ncup sweet milk, one and one-half teaspoon yeast powder sifted in a\\nlittle more than one and a half cups flour, yolks of seven eggs\\nthoroughly beaten and one whole eg-g-, one teaspoon allspice and", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0072.jp2"}, "73": {"fulltext": "BEST RECEIPTS 67\\ncinnamon until you can taste; bake the lig-ht part in twolarg-e rather\\ndeep pans, put half the g-old in another long pan, lay on one pound\\nfig-s cut in halves, (previously sifted over with flour,) so that they\\nwill touch each other, put rest of gold on tlaem and bake; when done\\nput. together with frosting, the gold between the two whites\\nand cover with frosting.\\nMrs. W. L. Boise\\nMAHOGANY CAKE\\nTwo-thirds cup lard, teaspoon of salt, two cups of sugar, one-\\nhalf cake of Baker s chocolate, one cup of sweet milk, two teaspoons\\nof baking powder, three cups of flour, flavor with lemon and vanilla,\\nyolks of eight eggs; mix the lard and salt thoroughly, then add\\nthe sugar, and beat twenty minutes; add the yolks of eggs\\nafter beating them well. Grate chocolate in milk and cook till thick;\\nstirring constantly to keep from burning; set aside to cool before\\nadding it to other ingredients. After adding chocolate stir in flour\\nwith the baking powder having been previously mixed with flour,\\nflavor; beat this thoroughly after which add one and one-half tea-\\nspoon soda dissolved in one-third cup boiling water; stir through\\nlightly and put in oven to bake.\\ndttumwa, Iowa Mable Parker\\nCOCOANUT CAKE\\nWhites of ten eggs beaten to a stiff froth, one tumbler full of\\nsugar and one of flour, one and one-half teaspoons of baking pow-\\nder, add flour to sugar, then sift them four times; lastly add this a\\nlittle at a time to the eggs, stir thoroughly; bake in two layers.\\nFill with boiled frosting, sprinkle cocoanut over, also finish the top\\nthe same.\\nMrs. p. a. Edington\\nRAISED BREAD CAKE\\nOne cup of butter, two cups white sugar creamed together,\\nadd three eggs, whites and yolks beaten separately; one teaspoon\\nsoda dissolved in boiling water, two cups of light bread sponge,\\nabout one and one-half cups of flour; (if bread sponge is thick this", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0073.jp2"}, "74": {"fulltext": "68 BEST RECEIPTS\\nis plenty of flour, if sponge is not thick this is not enoug-h flour;)\\none heaping- teaspoon g-round cinnamon, one heaping- teaspoon\\ng-round cloves, one cup seeded raisins, (well floured,) one cup\\nEng-lish currants, put in^pan and allow to stand in a warm place\\nabout three hours; bake in a slow oven. Excellent.\\nMrs. Cakey Pynchon\\nPORK CAKE\\nOne pound fat salt pork chopped fine dissolved in one pint of\\nboiling- water, three cups brown sug-ar, one cup molasses, one\\npound raisins or more if liked, one pound currants or more if liked,\\none-half citron, two tablespoons cinnamon, one teaspoon cloves,\\none teaspoon soda, two teaspoons cream of tarter, two nutmeg-s,\\nseven cups flour.\\nAmy Carson\\nONE EGG CAKE.\\nOne cup sug-ar creamed with nearly one-half cup butter, one-\\nwell beaten eg-g-, one cup sweet milk, two cups of flour with two\\nheaping- teaspoons of baking- powder sifted in, one teaspoon of van-\\nilla or any preferred flavor. This recipe can be used either as\\nloaf or layer cake. Add spices for spice cake. Fruit for white\\nfruit cake. Make a marble cake by adding- spices and g-rated choc-\\nolate to one half of it. Good cookies b}^ adding- more flour.\\nMrs. Judge Ladd.\\nBLACKBERRY CAKE.\\nThree eg-g-s, one cup sug-ar, three-fourths cup butter, one and\\none half cups flour, one cup blackberry jam, or fresh berries with\\nsug-ar on and mashed. Three tablespoons of sour cream, one level\\nteaspoon of soda, one scant teaspoon each of allspice and cinnamon,,\\na little grated nutmeg, the yolks and whites of the eggs separated\\nand the yolks beaten well; next the butter and sugar creamed, add\\ncream with soda dissolved in it, the berries and spice, the flour and\\nlastly the whites, beaten to a stiff froth. Bake in a loaf or in layers\\nputting- icing flavored with lemon or vanilla between the layers.\\nMrs. J. E. VanPatten,", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0074.jp2"}, "75": {"fulltext": "BKST RECEIPTS bO\\nLEMON CAKE.\\nWhites of six eg-g\\\\s beaten to a stiff froth, one cup sug-ar, one\\nhalf cup cold water boiled until it hairs, pour in slowly to whites,\\nbeat until almost cold; beat yolks of six eg-g-s to a cream, and beat\\ninto whites; add to the rest g-rated rind and juice of one lemon,\\nthen one cup sifted flour. Bake slowly forty minutes.\\nMrs. J. R. Elliott.\\nROLL JELLY CAKE.\\nOne cup su^ar, one teaspoon baking- powder, one-fourth tea-\\nspoon salt, all sifted tog-ether into the mixing- bowl; beat four eg-gs\\nvery lig-ht, until they stand up foamy, then stir into the sifted\\nflour, beat well together. Have shallow, buttered tins ready; two\\nmedium sized tins are needed for this recipe: pour in the batter\\nwhich should spread very thin; bake at once in a quick oven; as\\nsoon as the cake is done, turn out onto a cloth, spread with jell\\nwhich you have previously beaten well, while the cake is hot, roll\\nquickly and cover with a cloth.\\nMks. L. L. Bassett.\\nSEVEN MINUTE SPONGE CAKE\\nOne coft ee cup of sugar, one cofi ee cup of flour, one teaspoon\\nbaking- powder: stir these tog-ether; make a place in the middle and\\nbreak in four eg-g-s, add four tablespoons of cold water, and one\\nteaspoon of extract. Mix and bake in a pan ten by eig-hteen inch-\\nes. Do no beat the eg-gs at all; bake in an even oven.\\nRock Rapids, Iowa. Mrs. H. B, Pierce\\nMOLASSES LAYER CAKE\\nOne cup of sugar, one-half cup molasses, scant half cup butter,\\none-half cup of sour milk, tvi O cups of flour, one teaspoon of soda,\\none of cinnamon, three eggs; save whites of two for frosting; use\\nraisins in frosting.\\nMrs. Baudlek", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0075.jp2"}, "76": {"fulltext": "70 BKST RECEIPTS\\nvSOUK CREAM CAKE\\nOne cup of sug-ar, one of sour cream, quite thick, one scant\\ntablespoon of butter, yolks of twoegg-s, one scant teaspoon of soda,\\none level teaspoon of baking- powder, a pinch of salt; beat eg^gs, su-\\ng-ar and cream tog ether with a wire egrg- beater; add soda and bak-\\ning- powder to two cups of flour; flavor to taste. Bake in three\\nla\\\\^ers and put tog ether with boiled frosting.\\nMks. II. Stickney\\nMARSHAIALLOW CAKE\\nOne and one-half cups sugar, half cup butter, half cup milk,\\ntwo cups flour, half cup corn starch, w hites of six eg-gs, teaspoon\\nof baking powder. Bake in layers. Make boiled frosting- of the\\nwhite of one eg-g-, break in pieces half a pound of marshmallows,\\nand add to the frosting-. Ornament top of cake with marshmallows.\\nMks. O. H. Stickney\\nGAELIC FRUIT CAKE\\nCream two teacups of sugar and one of butter, add gradually\\none teacup of sweet milk, then the beaten yolks of nine eg-g-s, four\\nteaspoons of flour, sifted and mixed while dry with two teaspoons\\nbaking- powder. While beating- in the flour, add the whites of the\\neg-g-s beaten to a stilf froth. Flavor with one teaspoon of any pre-\\nferred flavor. In putting the cake in the pan, first place a thin lay-\\ner of the cake, then a layer of these three kinds of fruit mixed;\\none pound of raisins seeded and chopped, half pound of currants,\\none-fourth pound of citron cut into thin shreds, then a layer of\\ncake, then fruit and soon, finishing with a layer of ake; (of course\\nthe fruit must all have been washed and dried.) Bake in a moder-\\nate oven two hours.\\nMrs. D. H. Mooke\\nFRUITCAKE\\nSeven eg-g-s, whites of two for frosting-, one cup of butter,\\none cup of sour cream, one cup of sour milk, two cups of sugar, one\\nof molasses, two teaspoons each of cloves and cinnamon, one nut-", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0076.jp2"}, "77": {"fulltext": "HIOST inOCIOIPTS 71\\nmeg-, one teaspoon of soda, three poiauls of seeded raisins, one half\\npound of seedless raisins or currants, one fourth pound of shred-\\nded citron; add flour until thick and hard to stir.This makes three\\ncakes, good after ten days.\\nMrs. Katk PowiiKS\\nWHITE FRUIT CAKE\\nWhites of sixteen eggs beaten very stiff, one pound white su-\\ngar, one pound flour, one pound butter, one teaspoon extract of\\nbitter almonds, one pound blanched almonds, two ounces of bitter\\nalmonds, one pound citron cut fine, \u00c2\u00abme cocoanut grated; pound the\\nalmonds in a mortar with a little rose water to prevent oiling; beat\\nthe eggs well; cream the butter into which stir the flour until quite\\nstiff, then add alternately eggs, sugar and flour, reserving a little\\nfor fruit, till all are well combined, flavor with vanilla oi extract of\\nbitter almonds. Flour the fruit and put it in last, bake in a slow\\noven, using great caution not to burn, frost when cold.\\nMrs. H. T. Thompson\\nFRUIT CAKE\\nFour eg-gs well beaten, one cup brown sugar, one cup Orleans\\nmolasses, one cup butter t eaten to a cream; one cup sour milk, one\\nteaspoon soda dissolved in the milk, four cups flour well sifted; af-\\nter this is well beaten tog-ether add one cup hickory nut meats, one\\ncup stoned raisins, one cup dried currants well washed, one half\\ncup shredded citron, one teaspoon each ground cinnamon and\\ncloves. Makes one nice large loaf. Bake in a moderate oven one\\nhour. Keep fruit cake always in a stone jar. Will keep indefinitely.\\nMrs Taylor Wood.\\nMOLASSES CAKE\\nOne cup Orleans molasses, one cup sugar, two eggs well beat-\\nen, one cnp buttermilk, one teaspoon soda dissolved in the milk,\\ntwo-thirds cup shortening either butter or lard one teaspoon\\nof allspice ground, or the essence; two thirds cup seeded or seed-\\nless raisins; beat the eggs well, cream the sugar and shortning-.\\nAdd to the eggs, molasses, spice, buttermilk and lastly the flour,", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0077.jp2"}, "78": {"fulltext": "72 BEST RECEIPTS\\nusing- enoug-h sifted flour to make as stiff a doug-h as you can stir;\\nadd the raisins, stirring- well throug-h. Should you use lard add\\none half tea spoon salt. Bake in a shallow g-reased tin in a moder-\\nate oven from a half to three quarters of an hour. When done\\nturn out on a smooth paper.\\nMrs. Dora Mayfield,\\nCOFFEE CAKE\\nOne cup sug-ar, one cup molasses, one cup shortening, one cup\\nof coffee quite strong- use coffee left from breakfast if you have\\nit three eg-g-s well beaten, one teaspocn each of cinnamon, cloves,\\nallspice, lemon, vanilla and g-rated nutmeg-; one teaspoon soda dis-\\nsolved in a little water; flour enoug-h to make a stiff doug-h as stiff\\nas loaf cakes usually are. Bake slowly from fourty to fifty min-\\nutes or longer.\\nMrs. Etta Chase,\\nMRS. BROCK S CAKES\\nOne and one half cups of sug-ar, one cup of butter, beat until it\\ni:reams; three eg-g-s, volks and whites beaten separately, one tea-\\ncup of buttermilk, teaspoon of soda; mix all together, add two cups\\nof currants or raisins, season with untmeg-. Bake in moderate\\noven. Mrs. C. S. Brock,\\nSPONGE CAKE\\nThree egg-s, beat two minutes, add one and one half cups of\\nwhite sug-ar and beat five minutes; one cup flour, beat two minutes,\\nanother cup of flour with one teaspoon cream of tarter stirred in\\none half cup cold water with one half teaspoon soda; little salt and\\nflavor, beat well. Makes two loaves.\\nMrs. Kate Powers,\\nWHITE SPONGE CAKE\\nWhites of three eggs, one cup flour, one cup sugar, one tea\\nspoon baking powder, one teaspoon butter, two tablespoons new\\nmilk, flavor with vanilla. Bake in a quick oven.\\nMrs. Geo. Hoskins.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0078.jp2"}, "79": {"fulltext": "BEST RECEIPTS 73\\nWHITE CAKE\\nOne cup butter; two cups sugar, one cup sweet milk, whites\\nof five eg-g-s, three cups of flour, two teaspoons baking- powder.\\nMrs. Isenhart.\\nWHITE CAK E\\nOne cup sug-ar, one-half cup butter, one cup milk, whites of\\nfour eggs, two cups of flour, two teaspoons baking- powder. Flavor\\nto taste.\\nMrs. L. H. Ten Eyck\\nQUICK CHEAP CAKE\\nOne scant cup of sug-ar; break an egg in cup and fill up with\\nsweet cream, one and one-half cup\u00c2\u00ab of flour, one-eighth teaspoon of\\nsalt, one good teaspoon baking powder. This is good baked in lay-\\ner* with whipped cream between, or it may be baked in a loaf.\\nMrs. H. T. Thompson\\nDELICATE CAKE\\nOne cup corn starch, one cup butter, two cups sugar, one cup\\nsweet milk, two cups flour, whites of seven eggs; rub butter and\\nsugar to a cream, mix one teaspoon of cream tartar with the flour\\nand cornstarch, one-half teaspoon soda with the sweet milk, add\\nmilk and soda to the sugar and butter; then add flour, then the\\nwhites of eggs, flavor to taste. Never fails to be good.\\nMrs. B. E. McCallum\\nSUNSHINE CAKE\\nEleven eggs, all the whites, four yolks, one and one-half cups\\ngranulated sugar, one teaspoon cream tarter, one cup pastry flour;\\nbeat the eleven whites, beat the four yolks to a cream, add to the\\nwhites; sift the sugar, add to the eggs, mixing lightly, but thor-\\noughly; sift the cream of tarter and flour together five times, then\\nadd to the eggs and sugar; the beating must be done very lightly\\nwith an egg beater; turn into an ungreased pan, bake in a moderate\\noven for forty-five minutes. Mrs. F. J. Clay", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0079.jp2"}, "80": {"fulltext": "74\\nBEST RECKIPTS\\nANGEL FOOD\\nWhites nine larg-e, fresh eg-g^s or ten smaller ones; beat urn\\nquite foamy, add small pinch of salt, and one-half teaspoon cream\\ntarter; then continue beating- whites until they are very very stiff.\\nthen stir in one and one-fourth cups sifted g-ranulated sugar, one\\ncup flour sifted four times, stir these in very lig-htl3\\\\ Must have a\\ntin on purpose for this cake and never g-rease it; bake in a moder-\\nate oven thirty-live or forty minutes.\\nMks. Ct. Smith\\nVAN DEUSEN GOLD LOAF\\nYolks of eig-ht eg-g^s, one cup g-ranulated sugar, scant one-half\\ncup butter, one-half cup sweet milk, one and one-half cups flour,\\ntwo teaspoons baking- powder; cream butter and sug-ar well to-\\ng-ether; beat yolks to a stifl froth and stir with butter and sug-ar\\nadd milk; stir; add leaking- powder to flour, sift, and add to the mix-\\nture; stir very hard; bake in tube pan or a larg-e flat tin in a moder-\\nate oven.\\nMrs. G. Smith\\nSNOW DRIFT CAKE\\nMix three cups of flour, one-half cup butter, two cups sug-ar,\\none cup sweet milk, whites of flveeg^g-s, two and one-half teaspoons\\nbaking- powder; bake in quick oven; flavor to taste.\\nMrs. a. C. Pynchon\\nGOLD CAKE\\nOne cup sug-ar, three-fourths cup of butter, one-half cup sweet\\nmilk, two cups flour, yolks of eig-ht eg-g-s, one-half teaspoon soda,\\none-half teaspoon cream tarter; flavor to taste.\\nMrs. C. V. Van Epps\\nMARBLE CAKE\\nFirst part: Two cups white sug-ar, one cup butter, one-half\\ncup sweet milk, three cups flour, one teaspoon soda, two teaspoons\\ncream tartar, whites seven eg-gs", "height": "3217", "width": "2125", "jp2-path": "bestreceiptscont00powe_0080.jp2"}, "81": {"fulltext": "bp:st receipts 75\\nSecond part: Two cups brown sugar, one cup of molasses,\\none cup of butter, one cup sour cream, five cups browned flour,\\none teaspoon soda, one teaspoon cinnamon, allspice, nutmeg-, yolks\\nof seven eggs.\\nMks. a. C. Pynchon\\nALMOND CAKE\\nBeat one cup sugar with nearly one-half cup butter and a half\\ncup sweet milk, sift two cups of flour with a teaspoon of baking\\npowder, add the whites of four eggs, beaten to a stiff froth and one\\npound of blanched almonds chopped fine.\\nMrs. J. C. Stewart\\nWHITE PERFECTION CAKE\\nOne and one-half cups sugar,* one-half cup milk, one and one-\\nhalf cups flour, one-half cup corn starch, whites of six eggs beaten\\nto a stiff froth, one and one-half teaspoons of baking- powder; dis-\\nsolve the corn starch in the milk and add it to the sugar and butter\\nafter they have been creamed; then add flour, a little at a time, and\\nthe whites of the eggs; flavor to taste and beat thoroughly.\\nMrs. C. S. Soyster\\nBRIDE S CAKE\\nOne cup butter, three cups sugar, beaten to a cream, four cups\\nflour, one-half cup corn starch, one cup sweet milk, and the whites\\nof twelve eggs beaten to a stiff froth, two teaspoons baking powder\\nsifted in the corn starch and the flour, flavor to taste; beat all thor-\\noughly; then put in buttered tins lined with letter paper well but-\\ntered; bake slowly in a moderate oven. Ice the top.\\nMrs. I. J. Button\\nWATERMELLON CAKE\\nWhite part: Tw^o cups white sugar, two-thirds cu p of butter,\\ntwo-thirds cup of sweet milk, whites of flve egg s, one heaping tea-\\nspoon baking powder sifted into three cups flour.\\nRed part: One cup red sugar sand, half cup butter, half cup\\nsweet milk, one teaspoon baking powder in two cups flour, half", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0081.jp2"}, "82": {"fulltext": "76 BKST RKCEIPTS\\npound raisins cut in two Jind rolled in flour, jolks of three eg gfs;\\nput in the white, the red in the middle and raisins for seeds. Then\\nwhite on top and around the sides.\\nMrs. F. S. Plumb\\nALICE CAKE\\nOne cup of sugar, one eg g butter size of an eg g two teaspoons\\nof baking- powder, two cups of flour, one of milk. Made by a little\\ngirl.\\nAnna Boudlek\\nSOFT GINGER BREAD\\nOne-half cup butter and lard mixed and melted, one-half cup\\n\u00e2\u0080\u00a2sugar, one-half cup Orleans molasses, one teaspoon g inger, one egg\\nwell beaten, one even teaspoon soda, one-half cup boiling water,\\none and one-half cups sifted flour. Bake ten minutes in a moder-\\nate oven.\\nMiss M. E. Bkay\\nA(WT GIXGi-K BREAD WITH SWEET MILK\\nOne cup sugar, three cups Hour, one cup sweet milk, one-half\\ncup butter, one teaspoon soda, two of ginger; cream butter and\\nsugar, add the other ingredients, lastly add the flour with the soda\\nsifted in. Turn into a buttered tin and bake in a moderate oven.\\nMks. Paui. Mahlkk\\nGIN GER BREAD\\nTwo eggs, one cup of sugar, one cup dark molasses, one cup\\nlard, one cup cold water, one heaping tablespoon of ginger, two\\nieaspoons of soda, pinch of salt: flour enough to make as thick as\\njCake dough. Eat warm. Too much flour makes it dry.)\\nMrs. FkaiVk Myres\\nGINGER CAKE\\nOne egg, one aup molasses, one-half cup sugar, one cup ^our\\najilk, one teaspoon soda in the milk, scant half cup melted butte-", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0082.jp2"}, "83": {"fulltext": "BKST RECKIPTS\\nTwo cups flour, one teaspoon baking powder in the flour, on_ u.u-\\nspoon each of ginger and cinnamon.\\nMrs. W. E. RrssELt\\nGINGER BREAD THAT IS SPLENDID\\nTwo cups New Orleans molasses, one cup sugar, one scant\\ncup butter, two cups sour milk, two eggs, one teaspoon ginger, one\\nteaspoon cinnamon, two teaspoons soda, one cup raisins, four and\\none-half cups flour; this will make two good sized tins full.\\nMrs. C. V. Van Epps\\nPIANOS\\nCONFIDENXrAL\\nWHOLESALE\\nCASH PLAN\\nTo meet sharp competition we have had the. Dean Piano manufactured by-\\none of the leading makers of the world at a minimum cost. Every piano\\nsold by us possesses genuine merit. Everything about them up to date\\nfull, deep, musical tone. They will last without exception as well as any\\npiano made. We will be glad to submit catalogues and confidential whole-\\nsale cash plao to a.nj person who is thinking of purchasing a piano. We\\ncontrol wholesale agency often other leading makes of pianos direct froni\\nfactory.\\nO l^O A NI^ agents for the semi-pipe organ, the Vocallon,.\\n\\\\J t\\\\\\\\jkr\\\\i and other church, chapel and cottage organs.\\nIf vou are in the mai-ket for anything in the musical line write us for particulars.\\nW. A. DEAN CO.\\nWholesale Music House,\\nX. B. Mention this book when writing us.\\nSIOUX CITY, IOWA", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0083.jp2"}, "84": {"fulltext": "BEST RECEIPTS\\nIcings, Filling and Ice Creams\\n^S^^^ Z^^^^\\nSIMPLE ICINGS\\nTwo cups pulverized sug-ar, add milk slowly stirring all the\\ntime until 3 ou have it the rig-ht consistenc} Flavor. Do not cook\\nthis. Add chopped nuts and you have a nice filling for la3^er cakes.\\nThe beauties of this icing are: it is easily made, hardens quickly,\\nand does not become brittle or shell off from the cakes as cooked\\nicings are apt to do.\\nMks. Fkdelia Perry.\\nSIMPLE CHOCOLATE ICING\\nThe white of one Q^g, butter the size of a filbert, one teaspoon\\nof water, pulverized sugar enough to spread on cake and not run;\\nadd to the icings a small square of chocola+e melted, and it is ready\\nlor use. Mrs. F. W. Houck.\\nICLNG\\nPut the white of one e-gg, one teas poon sweet milk and cream\\ninto a bowl, add confectionery sugar sufficient to stiffen and stir\\nwith a spoon. This must be used immediately as it will harden\\nquickly. Flavor if desired.\\nMrs. C. S. Soyster.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0084.jp2"}, "85": {"fulltext": "BEST RECEIPTS 79\\nFROvSTING WITHOUT EGGS\\nTo one heaping- teaspoon of Poland starch and just cold water\\no dissolve it, add a little hot water and cook in a basin set in hot\\nvater till very thick, or cook in a crock, either will prevent its be-\\n;oming- lumpy. Should the sugar be lumpy roll it thoroughly, and\\nitir in two and two-thirds cups while the starch is hot; flavor to\\naste, and spread on while the cake is warm. This should be made\\nhe day before using, as it takes longer to harden than when made\\nvith eggs, but it will never crumble in cutting. This is excellent.\\nMrs. Col. Darnell\\nBOILED FROSTING\\nTwo cups white sugar, one teaspoon flour, one-half cup water;\\nitir well and set over fire, boil until it hairs from spoon, remove\\nroni lire and beat in whites of two eggs.\\nMrs. O. H. Stickney\\nBOILED ICING\\nOne cup granulated sugar, white of one egg; moisten the su-\\nj-ar with water and boil until it hairs from the spoon; add this to\\nhe well beaten white, stirring all the time until it begins^ to thick-\\n;n; fl avor. Spread on cake. Care must be exercised in boiling the\\nlugar.\\nMks. H. C. Strong.\\nPLAIN UNCOOKED ICING\\nWhite of one eg g, not beaten, enough pulverized sugar to make\\nt thick enough to spread nicely on the cake; one-half teaspoon any\\nia\\\\ or preferred. Stir well together and use.\\nMrs. a. R. Coleman\\nFILLING FOR CAKE\\nWhite of one egg, well beaten, one inch of chocolate melted,\\nsix tablespoons granulated sugar, beat all together, put between\\nayers and on the top; use vanilla or any other desired flavor.\\nLavina Oldham", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0085.jp2"}, "86": {"fulltext": "80 BEST RECEIPTS\\nCARMEL FILLING\\nThree cups light brown sug-ar, one cup sweet milk, two table-\\nspoons butter, one-half teaspoon vanilla; dissolve the sugar with\\nthe milk, add butter; boil until it can be taken in the fingers after\\ndropping into cold water, remove from the fire, and beat until per-\\nfectly cold; adding three tablespoons of cold miik slowly; should\\nthis seem to be getting too thin, do not add all the milk. This fil-\\nling should be just thick enough to spread nicely on the cake.\\nMks. Winona insi-ev\\nCARMEL FROSTING\\nOne cup brown sugar, one-half cup sweet cream, boil until it\\nthickens, then add vanilla.\\njSIks. Coe\\nCARMEL FILLING\\nOne cup sweet cream, one and one-half cup maple syrup or\\nlight brown sugar, one tablespoon butter; boll until thick enough,\\nMks. VV. K. Russell\\nFROSTING\\nTake one cup of grated chocolate and dissolve over a dish of\\nhot water. The beaten 3 ^olks of two eggs, one-half cup milk, and\\none and one-half cups sugar, boil seven minutes, add the chocolate\\nand stir together. Spread between and over the cakes.\\nMrs. B. F. McCormack\\nFROSTING\\nThree-fourths cup sugar, four tablespoons milk, boil eight\\nminutes, take off stove and stir till creamy.\\nMrs. W. E. Russell\\nMARSHMALLOW FROSTING\\nBake aag-el food cake in a dripping pan so that it ca^ be cut itt", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0088.jp2"}, "87": {"fulltext": "BEST RECKIPTS 81\\nsquares when served; cover it with boiled frosting then place, at\\nequal distances apart, a marshmallow, so each piece will contain a\\nmallow.\\nMrs. Dr. Myers\\nMAPLE MOURSE\\nBeat the yolks of four eg-g-s thoroughly, add to this, one g-ener-\\nous cup of maple syrup. Place on stove and stir until the egg s\\nthicken the syrup. Strain throug-h wire sieve, then stand in a pan\\nof ice water, and beat until light and cool; add to this one pint well\\nwhipped cream, give it alia good beating and place in a well packed\\nfreezer; use more salt than for ice cream. Let stand three or four\\nhours. Delicious.\\nMrs. r^BER\\nLEMON MARMALADE\\nSix nice, large lemons, two pounds sugar, one half pound but-\\nter, twelve egg s, leaving out the whites of four; grate the rind of\\nIhe lemon and squeeze the juice, mix with the butter and sug-ar;\\nadd the eggs well beaten, mix all together, and set on a kettle of\\nboiling water, stirring till well cooked.\\nMrs. Van Patten\\nORANGE ICE\\nSelect six juicy oranges, put half a pound of granulated sugar\\nand one pint of water over the fire, add the rind of an orange and\\nboil for five minutes; strain, when cold add the strained juice of\\nthe six oranges; strain ag^ain through cheese cloth. A water ice\\nshould be smooth. Put in freezer and turn until well frozen.\\nMrs. J. VV. Tinsley\\nSTRAWBERRY ICE CREAM\\nThree quarts of rich cream, one and one-quarter pounds of\\nsugar, three quarts of strawberries; put half the sugar and cream\\non to boil in a farina boiler and when sugar is dissolved set aside\\nto cool, add the remaining half of sugar to the berr ies. Mash the\\nberries well, stand aside one hour, then strain through fine mus-", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0089.jp2"}, "88": {"fulltext": "82 BEST RF.CRIPTS\\nlin, add the remaining- half of cream to the sweetened cream and\\nfreeze a little then stir in fruit juice; finish freezing\\nMrs. D. Heastand\\nDELICIOITS ICE CREAM\\nTake two quarts of cream, strain througfh a thin cloth, add\\neig-ht ounces of granulated sug-ar, flavor to taste; freeze slowly.\\nH. M. Brock\\nvSTRAWRERRY ICE\\nTwo quarts berries, juice two lemons, three cups sugar, one\\nquart water, one pint cream; berries crushed throug-h a fruit\\nsqueezer, add water, then lemon juice, then sugar, iheri cream\\njust before putting- into the freezer.\\nMrs. C. B. Brown sl( w\\nAPRICOT ICE\\nOne can of apricots cut fine, (the same quality of any fresh\\nfruit can be used instead,) add one pint of sugar, one quart cold\\nwater; when the sug-ar is dissolved freeze the mixture. When it\\nbeg-ins to harden in the freezer add one pint of whipped cream\\nafter whipping; continue to freeze until the consistenc} of cream.\\nWhen this is done you will have one g-allon.\\nMrs. Eleanor Gibson\\nLEMON SHERBET\\nFour lemons, one pint of sug-ar, one quart boiling water, whites\\nof two eg-g-s; shave the peel of the two lemons into boiling- water,\\ncover tig-htly and let stand ten minutes, squeeze the juice from the\\nlemons, add the sug-ar, pour over this the boiling- water, let stand\\nuntil cold; then add the whites of the two eg-g-s well beaten, and the\\nsteeped lemon; stir. Freeze same as ice cream.\\nMrs. C. J. Ingrnm\\nPINEAPPLE SHERBET\\nOne half can of pineapple, two cups of lemon juice, or one each\\nof lemon and orang-e, four cups of sug-ar, eight cups of water; put\\nin the freezer and when it beg-ins to freeze, put in the whites of\\nfive eg-gs well beaten.\\nMrs. McCandless", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0090.jp2"}, "89": {"fulltext": "BEST RECEIPTS 83\\nCookies, Jumbles, Doughnuts\\nS^\\nDROP SPONGE COOKIES\\nThi ee eggs well beaten, one-fourth teaspoon salt, one cup su-\\ngai- added to the eg-gs and beaten again, coffee cup full of flour with\\none teaspoon baking- powder sifted into the flour, two teaspoons\\nwater; drop a teaspoon of this batter on a greased tin, a good ways\\napart so they will not run together. Delicious with strawberries.\\nMrs. E. Riddell\\nGINGER SNAPS\\nOne cup^molasses, one-half cup butter and lard mixed, add\\nenough hot water to make the cup three-quarters full, one heaping\\nteaspoon soda dissolved in the molasses, one teaspoon g-inger; beat\\nall together, then add flour enough to make a stiff dough; roll thin,\\ncut with a small cutter, bake in a hot oven.\\nMrs. Gilbert Smith\\nFRUIT COOKIES\\nThree tablespoons of sour cream, one cup butter or part drip-\\nping s, two eggs, one cup chopped raisins, one and one-half cups\\nsug-ar, one teaspoon each, soda, cinnamon and nutmeg; mix soft.\\nNellie Hills", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0091.jp2"}, "90": {"fulltext": "84 BEST RECEIPTS\\nCRE.IAI COOKIES\\nTwo cups sug ar, one cup butter creamed with the sug-ar, then\\nadd two eggs well beaten, stir all tog^ether, one and one-half cups\\nsour cream, With one teaspoon of soda dissolved in the cream, one-\\nhalf teaspoon salt, one heaping- teaspoon baking- powder, sifted\\nwith the flour; this must be mixed j.ist stiff enoug-h to roll, be very\\ncareful not to g-et the doug-h too stiff, r your cookies will be too\\nhard; roll doug-h very thin, and bake in quick oven. Will keep a\\nweek.\\nAuntie FAncher\\nMOLASSES COOKIES\\nOne cup of molasses, one half cup of shortening-, three full\\ntablespoons of water, one teaspoon of soda, one of ging-er, pinch of\\nsalt, flour enoug-h to make a soft doug-h.\\nMrs. O. H. Stickney\\nCHOCOLATE COOKIES\\nTwo egg-s, one cup butter, one and one-half cups sug-ar, two\\ntablespoons sweet milk, one-half teaspoon soda dissolved in the\\nmilk, one-half cup grated chocolate; sugar and butter creamed to-\\ng-ether, eggs added well beaten; then the milk, lastly the chocolate;\\nflour well sifted and enough to make a dough just stiff enough to\\nroll; bake in a quick oven.\\nNina Oldham\\nGINGER COOKIES WITHOUT SHORTENING\\nOne and one-half cups Orleans or sorghum molasses, one cup\\nbrown sugar, two eg-gs, two level teaspoons soda, one-half teaspoon\\nsalt, one tablespoon ging-er, one-half teaspoon cinnamon; warm the\\nmolasses, then add sugar, eg-g-s well beaten, then spices, and lastly,\\nsoda dissolved in just enoug-h water to dissolve it, sifted flour\\nenough to r\u00c2\u00abll easily; roll thin, cut with cookie cutter; bake in a\\nrather quick oven.\\nMrs. J. E. Van Patten", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0092.jp2"}, "91": {"fulltext": "BEST RECEIPTS 85\\nFROSTED CREAMS\\nOne cup sug-ar, one cup Orleans or sorghum molasses, one\\ncup of butter and lard mixed, one cup of hot water, yolks of three\\neg g s, one teaspoon soda, one tablespoon each ginger and cinnamon,\\none teaspoon cloves, flour to make a soft doug-h. Put sugar and\\nmolasses together add butter and lard with the hot water, then\\nthe three yolks well beaten, then the spices, and the soda dissolved\\nin cold water; beat all together, add flour, mix as soft as caii be\\nhandled; roll about one-quarter inch thick, cut with cookie cutt r,\\nand bake in a quick oven. Icing- for same: Two cups sugar, the\\nwhites of three eggs beaten to a stiff froth, the sugar boiled in one-\\nthird cup water until it hairs, beat the whites in this syrup until\\ncool, flavor with any kind of preferred flavor; spread over the cook-\\nies when cold.\\nMrs. Sadie Hotxenbkck\\nLADIES FINGERS\\nFour eggs, two cups sugar, one cup butter, six tablespoons\\nsweet milk, two tablespoons baking powder. Mix ingredients,\\nthen take out a piece of dough and roll on the board, with your\\nhands; when round, cut it into finger-lengths and lay in bake tins\\ntwo inches apart, because they spread. Bake in quick oven, like\\ncookies; don t butter your tins.\\nMrs. H. T. Thompson\\nJUMBLES\\nCream together two cups of brown sugar and one of butter,\\nadd three well beaten eggs and six tablespoons of sweet milk, two\\nteaspoons of baking powder, flavor to taste; flour enough to make\\ninto soft dough; do not roll it on the board but break off pieces of\\ndough the size of a walnut, and make into rings by rolling- out rolls\\nas large as your finger and joining the ends. Lay them on tins an\\ninch apart to bake, as they rise and spread. Bake in a moderate\\noven. These jumbles are very delicate but will keep a long time.\\nEmma Roberts.", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0093.jp2"}, "92": {"fulltext": "86 BEST KICCEIPTS\\nMARGUERITES\\nWhites of two eg g s beaten stiff, one larg^e cup pulverized sug--\\nar, one cup chopped Eng-lish walnuts; stir this all tog-ether; spread\\non salt wafers, put in an ;ven until a lig ht brown. Serve cold,\\nMks. Clara Manning\\nROCKS FOR LUNCHEON\\nOne and one half cups brown sugar, one cup butter, one cup\\nEng-lish walnuts, one teaspoon cinnamon, one half teaspoon salt,\\nthree eg-gs well beaten, two and one half cups flour, one cup fig s,\\ndates or raisins, one teaspoon soda. -Drop a teaspoon of dough in\\na flat bake pan, leaving- room for spreading-.\\nMks. L. J. Button,\\nDOUGHNUTS\\nOne and one half cups sugar, nine tablespoons of melted lard,\\nmix with sug-ar, two and one half cups sour milk, heaping- teaspoon\\nsoda dissolved in milk, two eg-g s well beaten and put in with sugar\\nand lard, one level teaspoon of salt, two teaspoons baking powder\\nin the flour well sifted, flour enoug-h to make dough stiff enough to\\nroll nicely^ but not too soft must have lard enough so that doug-h\\nwill rise at once to the top; roll to quarter inch thick, cut out with\\nbiscuit cutter and cut center out with small round cutter, drop in-\\nto hot lard and keep turning- often until a g-olden browm, lift out on\\nto a plate to cool. This will make a larg-e quantity and will keep a\\nweek unless you have too many boys.\\nMrs. M. R. Lancher.\\nWAFERS\\nThree eg-gs beaten well, three tablespoons sugar added, three\\ntablespoons sour cream with one half teaspoon soda dissolved in\\nthe cream, one half teaspoon salt, mix soft as you can roll, roll thin,\\ncut out like doughnuts, drop in hot lard same as doug-hnuts and\\nturn when brown, take onto a plate to cool so much nicer in the\\nsummer than doug-hnuts.\\nMrs. Frank Frisbee", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0094.jp2"}, "93": {"fulltext": "BEST KKCEIPTS 87\\nDOUGHNUTS\\nTwo heaping- teaspoon;^, of baking- powder and one quart of\\nflour, mix these tog-ether by sifting- two or three times. Two e^g-s,\\none coffee cup of sugar, beat together, add a teacup new milk (or\\nbetter half milk and half cream, flavor. Mix all tog-ether reserv-\\ning a little flour for rolling- out. Fry in hot lard. Waiter may be\\nused instead of milk by adding- a teaspoon of butter.\\nEmma Robkkts\\nCRACKNELS PRILLING\\nTwo tablespoons of flour, two thirds of a cup of water, one\\nteacup of sugar,, yolks of three eg-g-s, and one grated lemon, cook?\\nwhen thickened fill the cracknells and frost top. Cracknels are\\npurchased at the g-rocery.\\nMks. Dr. Myers\\nFRIED CAKES\\nOne cup sugar beaten with two eg-gs, add one cup of thick\\nsour milk and one teaspoon soda, three tablespoons of melted lard,\\nflour enoug-h to roll nicely; salt and nutmeg- to suit taste. Fry in-\\nhot lard,\\nMks. E. a. Ward\\nDOUGHNUTS\\nOne and one half cups of sugar, one cup milk, three well beat-\\nen eg-g-s, two tablespoons of melted lard, one quarter of a nutmeg-,\\ntwo heaping- teaspoons of baking- powder sifted with flour enoug-fe\\nto make a soft dough; when cold roll in powdered sugar.\\nBessie Tinsley\\nVANITIES\\nBeat well three eg-g-s, add one tablespoon each of sugar and\\ncold water, one-quarter teaspoon of salt, stir in flour enoug-h to\\nmake a rather stiff doug-h; knead well on the board and divide into\\nfour or five portions, take one of these on the board and roll it very", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0095.jp2"}, "94": {"fulltext": "BEST RECEIPTS\\nthin, the thinner the dough the nicer will be you vanities. Do not\\nbe alarmed if it sticks to the board, keep on rolling till it is as thin\\nas paper, then tear, not cut, off pieces longer than half a hand s\\nsize; the more irregular in shape the prettier when done; drop in a\\nkettle of smoking hot lard and fry to a delicate brown, turning once;\\ntake out and sprinkle powdered sugar over them; they wnll be\\ncovered with bubbles and present a very pretty appearance.\\nMrs. O. H. Stickney\\nCOOKIES\\nOne cup of sugar, one i^^g, one- half cup of sw eet milk, one-half\\nteaspoon of soda, one-half cup butter, flour to roll.\\nMrs. John Hunt\\nCOOKIES\\nThree eggs, one cup butter or half butter and lard mixed, one\\nand one-half cups of sugar, two heaping teaspoons baking powder,\\none-half cup of milk, flour enough to make a soft dough; roll with-\\nout add ing more flour than can be easily handled; sift baking pow-\\nder with flour.\\nMrs. Mayfield\\nGINGER SNAPS\\nOne cup sugar, one cup New Orleans molasses, one cup butter,\\ntwo teaspoons cinnamon, one teaspoon ginger, one teaspoon soda,\\nthree tablespoons hot water, flour enoug-h to knead well; roll and\\ncut thin.\\nMrs. D. Heastand\\nMOLASSES COOKIES\\nThree cups molasses, one and one-half cups lard, one and one-\\nhalf tablespoons ginger, two eggs, two heaping teaspoons soda, a\\nlittle salt; put molasses, lard and ginger on the stove and bring to\\na boil; then cool, and add eggs, soda and salt; use flour enough to\\nmake soft dough; roll lightly.\\nWelcome, Minn. Mrs. Wm. Gibson", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0096.jp2"}, "95": {"fulltext": "BEST RECEIPTS 89\\nEGGLESvS COOKIEvS\\nTwo cups RUg-ar, one cup sweet milk, one cup butter, one-half\\nteaspoon soda, flour enoug-h to roll; use lemon, vanilla or nutmeg\\nfor seasoning-.\\nMrs. E. E. McCallum\\nFRIED CAKES\\nTwo e^g-s, one cup sour cream, one cup of sug-ar, one-third tea-\\nspoon soda, teaspoon of lemon extract, one-third teaspoon cinna-\\nmon, flour to roll.\\nMrs. John Hunt\\nMISS L. E. YOUNGREN\\nDRESSMAKER\\nSIOUX CITY, IOWA\\nWEDDING OUTFITS\\nA SPECIALTY.....", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0097.jp2"}, "96": {"fulltext": "90 BEST RECEIPTS\\nPastry\\n-^^^^^S S^^*^\\nPies are one of the most difficult of the culinary arts, the\\nyoung- housekeeper has to master, yet one of the quickest and\\neasiest articles of food prepared after she has learned how. One\\nsecret of pie making- is to have the water, lard or butter very cold,\\nand the two latter pure and free from taint. When lard is used\\nsalt must be added; if butter, it is all ready salted, but should be\\nheld under water and washed to remove the buttermilk, then dried\\non a napkin. Baking powder is sifted into the flour. A very good\\ncrust is made by using one cup of lard to one quart of flour. An\\nextra good crust can be made if an equal quantity of butter and\\nflour are used; all the butter however must not be added to the\\nflour, save two-thirds and spread it upon the crust after it is rolled\\nout; then cut it into four portions, and lay one above the other, un-\\ntil all are used; let stand awhile before rolling; this makes it very\\nflaky when cooked if rightly done. When making- juicy pies rub\\nthe under crust with a well beaten eg^ to prevent soaking; if corn-\\nstarch or flour is sprinkled over top before putting on upper crust,\\na jelly will be formed and it will prevent the juice from escaping-\\nespecially if the lower crust was wet around the edg-es and the\\nupper one pressed down firmly, letting the steam escape from the\\nincisions on top. Common sense and experience are two very es-\\nsential articles required in pie making.", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0098.jp2"}, "97": {"fulltext": "BEST RECEIPTS 91\\nCURRANT PIE\\nOne and one-half cups ripe currants, one cupsug-ar, one-half\\ncup water, yolks two eg-g^s; mash the currants and sugar together\\nbeat yolks to a cream, add to the currants, then the water, beat all\\ntogether; bake with one crust; beat whites to a stiff froth, add two\\ntablespoons of sugar; spread over the pie when baked; return to\\noven and let brown lightly.\\nMrs. W. S. Ayers\\nBLUEBERRY PIE\\nNice fresh blueberries, (or canned berries can be used if you\\nhaven t fresh,) about one pint to a pie; dissolve one teaspoon corn\\nstarch in a little of the juice; add to the berries and one half cup\\nsugar, fill a pie tin which has been lined with crust, add bits of but-\\nter over the top, press the edges of upper crust down firmly, bake\\nin a well heated oven until crust is light brown. All berry pies\\nare nice made this way.\\nLucillS Stinson\\nVINEGAR PIE\\nOne cup sugar, one half cup vinegar, two teaspoons fiour, one\\nteaspoon of butter, one teaspoon of cinnamon, two cups of water;\\nsift the flour and sug-ar together, add the other ingredients; boil\\nall together until thick, then fill pie tin previously lined with crust\\nand bake without upper crust.\\nMrs. Fidelia Perry\\nGRAPE NUT PIE\\nPour about one cup of boiling water over one-half cup grape\\nnuts. Let stand ten minutes, add twoeg-gs well beaten, four table-\\nspoons sugar, two cups sweet milk, one-third tablespoon ginger,\\none teaspoon mixed ground spices, stir over a slow fire until thor-\\noughly boiled. Have a deep pie tin lined with pie crust and baked.\\nPut in prepared grape nuts and return to oven to brown the top.\\nMrs. C. B. Brownslow", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0099.jp2"}, "98": {"fulltext": "62 BEST RECEIPTS\\nAPPLE PIE\\nLine pie tin with a I ich puff paste. Peel, core and slice g ood\\ntart apples, fill the lined tin full and sprinkle over it one large cup\\nof g-ranulated sug-ar, and bits of butter on the top. If liked, a dust\\nof cinnamon may be added. Moisten the edg-es of the under crust,\\n(this prevents juice escaping-,) put on top crust, and press edg-es\\nclose tog-ether, prick top.\\nMrs. Ober\\nCOCOANUT PIE\\nOne half cup des cated cocoanut in one cup of m lk, two eg-gfs,\\none small cup of sug-ar, butter the size of an egg-; this is for one\\nsmall sized pie; nice with a mering-ue on top.\\nMrs. T. H. Cruth\\nCOCOANUT PIE\\nBoil one teacup milk, thicken with one tablespoon curn starch,\\nthe well beaten yolks of tvo eg-g-s, and one whole egg-. .dil one-\\nfourth teaspoon salt; one-half cup sug-ar, cook all tog-ether until\\nthick as thick g-ravy; have a pie tin lined with crust, pour in filling-,\\nbake. Whites of two eg-g-s well beaten, one tablespoon sug-ar,\\nspread over top, while pie is hot, sprinkle thickly with shredded\\ncocoanut, then brown. This makes a small eig-ht inch pie.\\nMrs. Alice Brock\\nMRS. BROCK S PIE CRUST\\nOne teacup of lard to half teacup of water, salt, flour enoug-h so\\nrthat it %vil] be soft, roll quickly; work as little as possible, bake in a\\nquick oven.\\nCHERRY PIE\\nOne and one-half cups cherries, three-fourths cups sugar, add\\na very little water, put top crust on and bake in a quick ovc:\\nMrs. p. a. Edington", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0100.jp2"}, "99": {"fulltext": "BKST RECEIPTS\\nPUMPKIN PIE\\nTake a pumpkin, peel, take out seeds, cut into small pieces,\\nput on stove with very little water as it must be all cooked out when\\nthe pumpkin is done which will be in about an hour. To this add\\nthree pints of milk, one coffee cup of sugar and three eg-g-s beaten\\ntog-ether, one level teaspoon each of g-round cloves, cinnamon, all-\\nspice, g-ing-erand salt, stir this all tog-ether; bake with one crust.\\nThis amount will make filling- for three pies.\\nSquash pie, sweet potato pie, and common pumpkin pie, may\\nbe made in the same way as the above.\\nMrs. Geo. Barrage:r\\nAPPLE MERINGUE PIE\\nOne cup stewed apples run througfh a colander, three eg-g-s,\\n(reserve whites of two for frosting-,) one-half cup sug-ar, small\\nlump of butter, one-half pint of milk, one tablespoon flour, rubbed\\nsmooth with a little milk, seasoning- preferred; mix ing-redients;\\nbake with one crust; spread top with frosting-, brown lig-htly.\\nMrs. N. T^elson\\nAPPLE CUSTARD PIE\\nMake a very smooth sauce: to each cup of apples, add two well\\nbeaten eg-g-s, one-half cup sweet milk; bake with one crust.\\nMrs. W. E. Russell\\nPOTATO PIE\\nBoil and mash fine four potatoes, to which add three whole\\neg-g-s and three yolks, with one teacup butter, flavoring- and sweet-\\nening- to taste; beat the whites with sug-ar and spread on pies,\\nbrown lig-htly.\\nMrs. W. E. Russell\\nCHOCOLATE PIE\\nThree tablespoons of g-rated chocolate, three-fourths cup of\\nsug-ar, one-half cup of milk; beat until dissolved; boil two cups of", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0101.jp2"}, "100": {"fulltext": "94 BEST RECEIPTS\\nmilk, add two tablespoons of flour moistened with milk, one whole\\negg and two yolks, flavor with vanilla. Use the whites foi frost-\\ning-, brown in the oven.\\nMrs. Lyman Hill\\nMINCE MEAT PIE\\nOne pound lean beef, two pounds raisins, two pounds currants,\\nfour pounds sour apples, two pounds beef suet, three pounds meist\\nbrown sug-ar, one half pound candied lemon peel, one half pound\\ncitron. All the ingredients must be chopped fine, then mixed to-\\ng-ether, add one tablespoon each of g-round cinnamon, nutmeg- and\\ncloves, one tablespoon salt, one quart molasses and vinegar mixed;\\nkeep in a cool place.\\nMrs. F. S. Plumb\\nSUMMER MINCE PIE\\nOne half cup sour cream, one half cup chopped raisins, one\\ncup sugar, one tatlespoon of rolled crackers, one eg-g- well beaten,\\none teaspoon vineg ar, spice to taste.\\nMrs. James Coleman\\nMOCK MlNCE PIE\\nTwelve crackers rolled fine, one cup hot water, one half cup\\nvinegar, one cup molasses, one cup sugar, one cup currants, one\\ncup raisins, spice to taste, some butter. Good for four pies.\\nMrs. C. C. Campbell.\\nORANGE PIE\\nGrated rind and juice of two oranges, four eggs, four table\\nspoons sugar, one of butter; cream butter and sugar, add beaten\\nyolks of eggs, then rind and juice of orange, and lastly the whites\\nbeaten to a froth and stirred in lightly; bake with an under crust.\\nMrs. L. May Smith\\nCUvSTARD PIE\\nOne pint sweet milk, three eggs well beaten, four tablespoons\\nsugar; flavor with grated nutmeg; beat these all together; line a", "height": "3247", "width": "2023", "jp2-path": "bestreceiptscont00powe_0102.jp2"}, "101": {"fulltext": "BEST RECEIPTS 95\\ndeep custard pie tin with paste and pour in the custard, bake thir-\\nt} minutes; when the center just quivers a little the pie is done.\\nMrs. D. G. Eldredg-e\\nDRIED FRUIT PIE\\nWash the fruit thoroug-hly, soak over nig-ht in water enoug-h\\nto cover, stew slowly until nearly done in the same water; sweeten\\nto taste. The crust, both upper and under, should be rolled thin;\\na thick crust to a fruit pie is undesirable.\\nMrs. T. H. Smith\\nCOCOANUT CREAM PIE\\nOne half cup of sugar, one eg-g cup milk, two tablespoons of\\ncocoanut, two tablespoons of corn starch; dissolve corn starch in a\\npint of milk, add all the ing-redients tog-ether; cook until thick and\\npour into the baked crust. Spread with the frosting^ made v/ith\\nthe white of an egg and four tablespoons of sug-ar; brown.\\nMae Toothaker.\\nSPLENDID CR^AM PIE\\nSeparate the whites and yolks of four eggs, beat separately,\\nadd to the yolks one cup of white sug^ar, two cups sweet milk, one\\ntablespoon of cornstarch or flour, make smooth in a little of the\\nmilk, flavor with lemon; beat all tog^ether and cook in a vessel with\\nwater around it; stir until thick like custard, this makes two pies.\\nHave ready two crusts baked, spread the custard on the crusts;\\nnow beat one-half cup sugar with the whites of the eg-g-s^and spread\\nover the top for frosting-; return to the oven until the frosting- cooks.\\nMrs. E. B. Hill\\nCREAM PIE\\nYolks of two egg-s and cup of sug-ar beaten tog-ether, one table-\\nspoon each of cornstarch and flour moistened with sweet milk; heat\\na pint of sweet milk, just before it comes to a boil, add the above\\ning-redients; one-half teaspoon any preferred flavor, cook until the\\nconsistency of cream, stirring- all the time; bake the crust while", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0103.jp2"}, "102": {"fulltext": "96 BEST RECEIPTS\\npreparing- this filling-, then pour in, have the whites of two eg-ivs\\nbeaten to a stiff froth, and sweetened with three tablespoons of su-\\ngar, spread over top, set in the oven long- enough to brown.\\nLa VINA Oldham\\nCREAM PIE\\nOne pint milk, three eggs, one teacup sugar, two tablespoons\\ncornstarch; beat yolks, sugar and starch together, let milk come to\\na boil, then stir in mixture, adding a teaspoon of buticr and one-\\nfourth teaspoon salt, flavor with vanilla or any flavor. Bake crust\\nand fill with custard; spread on top whites of two eggs eaten stiff,\\nadd two tablespoons sugar, set in oven to brown.\\nMks. H. G. Campbell\\nPIEPLANT PIE\\nOne cup pieplant cut tine, one egg well beaten, one cup sugar,\\none tablespoon flour, one teaspoon butter; add flour and sugar, then\\nbutter, next the egg and pieplant; beat all together, bake with two\\ncrusts.\\nMks. E. Riddell\\nCRANBERRY PIE\\nOne coffee cup of split cranberries, one coffee cup sugar, one-\\nhalf coffee cup hot water, one tablespoon flour lifted in sugar, one\\nteaspoon butter; add the butter to the sugar and flour, then hot\\nwater, and lastly, the. cranberries; bake in a moderate oven be-\\ntween two crusts.\\nMks. E. Riddell\\nPIEPLANT MERINGUE PIE\\nOne cup stewed pieplant, one cup sugar, one heaping teaspoon\\nof cornstarch, one tablespoon of butter, two eggs; bake the crust\\nseparate, beat the yolks with two tablespoons of sugar, andadd to\\nother ingredients; put into the crust. The well beaten whites are\\nput on top and pie returned to the oven to set filling and brown\\nfrosting.\\nMrs. Barber", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0104.jp2"}, "103": {"fulltext": "BEST RECEIPTS 97\\nLEMON PIE\\nJuice and grated rind of one lemon, one tablespoon cornstarch,\\none cup boiling water, one cup sug:ar, one eg g, piece of butter size\\nof an egg; dissolve the cornstarch in a little cold water, then pour\\non it cup of boiling- water stirring- starch all the time; add sugar\\nand butter, stir well; when cool, add the well beaten egg, then the\\nlemon; have the crust ready baked, -pour in this filling-; have the\\nwhite of one eg-g- beaten stiff, add to it two tablespoons sug-ar, stir\\nin well and spread over top of pies; return to oven long- enough to\\nlightly brown.\\nMks. Gilbert Smith\\nLEMON PIE\\nThree eg-g-s, one-half cup sug-ar, three tablespoons of corn-\\nstarch, (mix well,) g-rate outside of lemon, put with mixture, .also\\nsqueeze into it the lemon juice, two cups of boiling- water; boil un-\\ntil thick enoug-h for pies; pour into crust and let settle and then\\nput on frosting-. One larg-e or two small pies.\\nMrs. E. B. Hills\\nLEMON PIE\\nOne teacup sug-ar, yolks of three eg-gs, two-thirds cup of water,\\nand one grated lemon, three tablespoons of flour; bi:::c thoroug-hl}^;\\nwhile in oven beat the whites of the eggs to a foam, add three tea-\\nspoons of sug-ar, turn it over the pie, and return to the oven to\\nbrown nicely. Very g-ood.\\nMrs. D. S. Ling", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0105.jp2"}, "104": {"fulltext": "98 BEST RECEIPTS\\nDesserts\\n2^^^\\nHIGH WORK\\nTo duty firm, to conscience true,\\nHowever tried and pressed,\\nIn God s clear sight high work we do,\\nIf we but do our best.\\nIt takes two grains of common sense in putting- tog-ether the\\ning-redients, and eternal vig-ilence in cooking them from the mo-\\nment of starting the process.\\nGood receipts amount to nothing in the hands of an ignorant,\\nnegligent cook, man or woman.\\nThis is my best word for cooks, for housekeepers, for ever\\\\^-\\nbody.\\nSincerely yours,\\nSusan B. Anthony\\nLEMON PUDDING\\nThe yolks of four eggs, one cup of sugar, one quart of milk,\\none pint of bread crumbs, one teaspoon of butter, the grated rind\\nof one lemon. When done, spread over the top a layer of jelly, add\\nthe whites of the eggs whipped to a stiff froth, sweetened with one\\ncup of sugar, and flavored with the juice of the lemon, then set in\\noven to brown slightly. Allow one half hour for baking the pud-\\nding. Mrs. T. Bloxham", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0106.jp2"}, "105": {"fulltext": "BEST EKCICIPTS 99\\nSTEAMED BREAD PUDDING\\nOne pint of bread crumbs, one cup molasses, one cup water\\none cup flour, one cup stoned raisins, one tablespoon melted buttei\\noue eg-g-, one teaspoon soda. Steam two hours. If preferred, ad(\\nnuts.\\nMrs. O. H. Sticknry\\nECONOMY PUDDING\\nLeft ovei cake, cookies or g-ing er bread with any kind of a g 00\\npudding- sauce, makes a good dessert. Steam or warm up th\\ncalies.\\nWaterloo, Iowa. Mrs. Sarah W. Whitney\\nFIG PUDDING\\nOne-half pound of figs, six ounces suet, one-half pound brea^\\ncrumbs, one heaping cup of g-ranulated sug-er, suet and figs choj\\nped fine, two eggs, pinch salt, one-half nutmeg, and one-half tea\\nspoon soda dissolved in milk; moisten all with milk, work thoi\\noug-hly, put into a well buttered dish and steam three hours.\\nMrs. Will Isenhart\\nRHUBARB PUDDING\\nCover the bottom of a buttered pudding- dish with some fin\\nbread crumbs and then with a thick layer of^ rhubarb cut into dice\\nSug-ar is scattered thickl}- over the rhubarb, more bread crumb\\nadded and the dish filled up in this way; bread crumbs being o\\ntop, with a few bits of butter and a slight grate of orang-e peel, i\\nthat flavor is liked. The pudding- should be baked in a slow ove;\\nuntil the rhubarb is thoroughly cooked and the top of the pud\\nding- is a tempting brown.\\nMrs. W. a. Petzoldt\\nORANGE PUDDING\\nThree orang-es, peeled and sliced thin, sprinkle over this one\\nhalf cup sugar, one pint of milk; yolks of three eggs, one-fourth\\nteaspoon salt, tablespoon cornstarch, three tablespoons sugar\\nLore.", "height": "3237", "width": "2033", "jp2-path": "bestreceiptscont00powe_0107.jp2"}, "106": {"fulltext": "100 BEST RECEIPTS\\nyolks beaten creamy, sugar added, then cornstarch dissolved in a\\nlittle milk, then salt; and after stirring- these all well tog-ether\\nadd to the milk which has been heated to near boiling-, stirring- all\\nthe time until it is like thick cream, pour over the orang-es while\\nhot; whip whites to a stiff froth, add one-half cup sug-ar, pour\\nover the pudding-, set in a pan of cold water, set in a hot oven un-\\ntil the whites brown lig-htly, remov-.\\\\ set aside to cool. Serve very\\ncold. Better set on ice.\\nMrs. Mae Wilsi^y\\nBIRD S NEST PUDDING\\nOne egg-, two tablespoons sugar, one tablespoon butter, one-\\nfourth teaspoon salt, one-half cup sweet milk, two teaspoons bak\\ning powder, flour enough to make a thick batter; pare, core and-\\nslice enough tart apples to fill a pie tin, spread batter over the top,\\nbake abi:)ut thirty minutes or until the crust is a light brown and\\nthe apples are done, v^erve hot, cutting- the pudding into sections\\nand turning upside down on the dessert plate and dressing it with\\nsugar and cream. Very good.\\nMrs. Clara Manning\\nOKAXGE PUDDING\\nTwo large orang-es pared and cut in pieces, put in bottom of\\npudding dish; pour over them cup of white sugar, tht^n make a\\nplain cornstarch pudding without sugar and pour it over the\\norange and sugar. Let stand and cool.\\nMrs. Col. Darnell\\nDATE PUDDING\\nOne pint flour, one-third cup of molasses, one-third pint hot\\nwater, (it must be hot too. one-third pint melted butter, one-half\\nteaspoon soda, one-half pint dates, seeded, ch ipped and floured.\\nSteam two and one-haif inairs. Serve hot or cold, and should any\\nbe left, put away where it will keep, and steam it up again when\\nyou wish to use it. Can be eaten with or without cream or with\\nany kind of good pudding sauce.\\nMrs. Geo. Barrager", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0108.jp2"}, "107": {"fulltext": "BEST RECEIPTS 101\\nGRAHAM PUDDING\\nOne cup Orleans or sorg-hum molasses, one cup sweet milk,\\none-half cup currants, one-half cup raisins, one and one-half cup3\\nsifted g-raham flour, one tablespoon butter, two teaspoons cinna-\\nmon, half a nutmeg one teaspoon soda; beat all tog^ether and steam\\ntwo hours. To be eaten with Sweet cream or an}- kind of pudding-\\nsauce. Sauce for same: One cup sug-ar, one tablespoon flour\\nstirred in sug-ar, pour on this one pint of boiling- water stirring- all\\nthe time, add a lump of butter size of eg-g-. set on stove; when but-\\nter is ^ve^ cooked in, remove and add one yolk well beaten, stirring-\\nin very rapidly, flavor with nutmeg- or vanilla.\\nMks. a. W. Johxsox\\nMOCK SUET PUDDING\\nOne cup g-raham, one cup flour, one cup milk, one cup molas-\\nses, one cup raisins, one teaspoon soda, season with salt and cinna-\\nmon. Steam three hours.\\nMrs. R. E. Darnell\\nPUFF PUDDING\\nStir tog-ether one pint flour, one eg-g two teaspoons baking-\\npowder, a little salt, and enoug-h milk to make soft batter; place in\\nsteamer well buttered cups, put in each a spoonful of batter, then\\none of berries, apples, or anv convenient sauce, cover with another\\nspoonful of batter, and steam twenty minutes. This may be\\nserved with whipped cream, or a sauce.\\nMrs. Ober\\nSAUCE FOR PUDDING\\nTo one pint boiling* water add a pinch of salt, and butter half\\nthe size of an eg-g-. Thoroug-hly mix one heaping- tablespoon of\\nflour with two-thirds cup sug-ar, then make in thin paste with wa-\\nter, adding- any extract desired and add all to boiling- water.\\nMrs. Cook", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0109.jp2"}, "108": {"fulltext": "102 BKSr KIOCEIPTS\\nSNOW PUDDING\\nOne-half cup each g-elatine and cold water mixed tog-ethei and\\nlet stand until soft, add tu this one cup sugar, one cup boiling- wa-\\nter, strain, add the juice of two lemons; put in a cool place or on\\nice, until it beg ins to jelly; then add the whites of three eggs beat-\\nen stiff, beat all together rapidlj turn into a deep dish or pudding-\\nmold, and stand on ice. Serve plain or with the sauce made as fol-\\nlows: Pint of milk heated to I oiling- point, the yolks of three eg-gfs,\\nand three tablespoons of sugar beaten tog-ether; remove from iire\\njust before it boils. Flavor with vanilla, set on ice to cool.\\nMks. F. J. Clay\\nGELATINE PUDDING\\nSoak one-half box g-elatine in one-half pint cold water one hour,\\nadd half pint hot water, stir thoroug-hly one-half cup sugar, one-\\nteaspoon any preferred fiayor, slice nice, ripe bananas into a deep\\ndish, turn the mixture over the bananas, set in a ci^ol place or on\\nice. This is a very nice dessert for Sunday dinner as it can be\\nmade on Saturday and put in a cool place until Sunday, any kind\\nof fruit may be used instead of bananas, using- more sug-ar for tart\\nfruits.\\nMrs. Emma Dockendokf\\nAPPLE TAPIOCA PUDDING\\nPare six medium sized tart apples, core with a corer, and place\\nin a deep baking- dish, put a small bit of butter in each apple, pour\\nover them a dressing- made as follows, and put into a hot oven and\\nbake twenty minutes. Dressing: One-half cup well washed tapioca,\\nput in two cups cold water, set over the fire to cook twenty min-\\nutes, add one cup sugar, flavor with lemon; this pudding- can be\\neither hot or cold; with or without cream, or should you wish it,\\nfill the core place with butter and g-rated nutmeg\\nMks. L. May Smith\\nPINEAPPLE GELATINE PUDDING\\nOne box Plymouth Rock g-elatine soaked in a pint of cold water\\none-half hour, add one and one-half pints boiling- water. While", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0110.jp2"}, "109": {"fulltext": "BEST KECiClPTS 103\\nwarm stir in one and one-haif cups suj^ar, add one fresh pineapple\\ncut in small bits, or one can of pineapple cut small, and juice; stir\\nin well, and set away in a cool place to bai den. Serve with whipped\\ncream. This is nice li usc^ an\\\\ other kind of fruit besides the\\npineapple, or two inds tog ether. Should you use\\ntwo or three kinds, add a .ill: water to make it a little more\\nthin.\\nMks. Millakd Logan\\nKISS P\\nBoil (me quart sweet uiilk i four heaping- tablespoons\\nof sug:i!-. :ind foui luitiospoons cor dissolved in a little cold\\nwater, add the well beatcii -i s5 beat whites to a stiff\\nfroth, add one cup suyr, vanilla, spread on top of\\npudding pluc n to brown, take out and sprinkle with\\ncocoanut, put ui a cuui pi.ioc or on ice.\\nMrs. H. T. Thompson\\nSAUCE FOR PUDDING\\nOne-half cup sugar, one-haif cup buiLei unt; pint sweet milk,\\ntwo teaspoons corn starch; cream sugar and butter, pour hot milk\\nover and cook until thick.\\nMks v r, IsENHAKT\\nCANDIED ORANGE PEEL\\nCut off all white possible, cut peeling in small strips, boil in\\nclear water ten minutes, drain well, put on a small quantity of wa-\\nter, boil until soft, put on sug-ar and boil until it candies. Use one\\nteacup of sugar to live orang-es.\\nMks. Isk:nhart\\nRASPBERRY FLOAT\\nCrush a pint of very ripe, red raspberries, with a gill of sugar;\\nbeat the whites of four eg-g-s to a stiff froth, and add gradually a\\ng-ill of powdered sugar; press the raspberries through a tine strain-\\ner to avoid the\u00c2\u00bbseeds, and by degrees beat in the juice with the eg-g-\\nand sug ar, until so stiff that it stands in peaks.\\nMrs. Col. Darnell", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0111.jp2"}, "110": {"fulltext": "104 BEST RECEIPTS\\nBANANA BAKED IN CUSTARD\\nMake a custard of one pint of milk and the jolks of four eg-g^s.\\nTake four bananas, peel and cut leng-thwise into slices. Butter the\\ndish, pour in a little of the custard which should be cool, and have\\nthe whites of the eg g s beaten stiff added, then a layer of bananas,\\nand so on till the dish is kalf full. Bake in a quick oven twen-\\nty-five minutes, serve immediately.\\nHarry Carpenter\\nA NICE DESSERT\\nPut into a baking- dish a layer of tart apples, then a layer of\\nsugfar, until dish is full. Add a cup of water, cover and bake slow-\\nly for two or three hours. Set away to cool, when turned out you\\nwill have a layer of apples and a layer of jelly.\\nSioux City, Iowa. Mrs. P. M. Casady\\nPEACH MERINGUE\\nOne cup of peaches cut small, add one-half cup of powdered\\nsug-ar, and the white of an egfg-; beat with a fork until it becomes\\ncreamy. Chill in refrig-erator and serve with whipped cream.\\nE. AND H.\\nHOT CHOCOLATE PUDDING\\nBoil tog ether until they thicken, one-half cup rich milk, yolk of\\none eg-g-, one-fourth cake Baker s chocolate, g^rated, set aside and\\nwhen cold, add teacup sugar, one tablespoon butter, one-half tea-\\ncup milk, two cups sifted flour, two scant teaspoons baking powder\\nsifted in with the flour, and one teaspoon vanilla, bake in a small\\nloaf tin thirty minutes. Serve, covered with a rich hot chocolate\\nicing- poured over the cake, (for icing- see recipe for icing-,) and ov-\\ner that a layer of whipped cream.\\nGertrude Riddell\\nSUET PUDDING\\nOne cup suet chopped fine, one cup brown sug-ar, one cup hot\\nwater, one cup raisins, two cups flour, two teaspoons baking- pow-", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0112.jp2"}, "111": {"fulltext": "BEST RECEIPTS 105\\nder; put the hot water on suet, then add brown sugfar, one-half tea-\\nspoon salt, sift the flour and baking- powder tog-ether, dredg-e the\\nraisins with the flour, and add these last. Steam three hours, and\\nserve hot with the following- sauce: One cup brown sug-ar with one\\ntablespoon of flour stirred thoroug-hly in it, pour over this a cup of\\nboiling- water, cook ten minutes; flavor with fruit juice or any pre-\\nferred flavor, use while hot.\\nMrs. Frank Webster\\nSUET PUDDING\\nOne cup suet, one cup sug-ar or molasses, two and one-half cups\\nflour, one teaspoon g-ing er, one teaspoon cinnamon, one-\\nhalf teaspoon allspice, one-half teaspoon nutmeg-, two cups\\nraisins, one cup sweet milk, one teaspoon soda, a little salt.\\nPudding- sauce: One-half cup sug-ar, two teaspoons butter, two tea-\\nspoons flour. Flavor with lemon; one pint boiling- water.\\nEmma Roberts\\nSUET PUDDING\\nOne cup raisins, one cup molasses, one cup sug-ar, one-half\\n\u00e2\u0080\u00a2cup sweet milk, one cup suet chopped fine, one spoonful each of\\ncloves, cinnamon, soda and salt, flour to thicken. Steam two hours.\\nMrs. John Hunt\\nRICE PUDDING\\nTwo-thirds cup of rice, three pints of nev/ milk, one-half cup\\nof sug-ar, pinch of salt; put in oven and bake until rice is done; then\\nadd one cup of raisins, one cup of cream; return to the oven to\\nbrown. Set aside to cool.\\nMrs. Geo. Hoskins\\nPANDOWDY\\nPut one pint canned peaches in a quart basin, make a batter of\\none cup sweet milk, one eg-g-, butter size of an eg-g- melted, two\\ntablespoons baking- powder, flour to make it stiff enoug-h to roll,\\ncover it over the peaches; bake until crust is brown. Serve hot\\nwith sug-ar and rich cream.\\nMrs. Hattie Hurd", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0113.jp2"}, "112": {"fulltext": "106 BEST RRCKIPTS\\nCREAM PUFFS\\nOne cup boiling- water, one cnp of flour, one tablesp .on of but-\\nter; put the butter in the boiling- \\\\vater and sift the flour into them\\nand stir well, then set it aside to cool; break in three eggs oneat a\\ntime, stirring- thoroug-hly. Drop into hot buttered g-em tins and\\nbake in a moderate oven from forty to fifty minutes; cut a little\\nopening- in the top and fill with whipped cream.\\nIda Edgkrton\\nCREAA PUFFS\\nBoil with a larg-e cup of hwi. \\\\w.Lcr, butter and lard (mixed) the\\nsize of an eg-g-, sith-ring- in one teacup of flour during- the boiling-;\\nset aside to cool and when cold, stir in four eg-g-s one at a time\\nwithout beating-; drop on tins qui :kh^ and bake for thirty minutes\\nin a fairly hot oven. When baked, fill with a cream made by beat-\\ning- together, three tablespoons of flour, one egg-, and a half cup su-\\ng-ar; stir into one-half pint of milk while boiling- and flavor to liking-.\\nMust not look into oven for fifteen minutes as there is dang-er of\\npuffs failing-.\\nMrs. W. a. Petzoldt\\nRAISIN PUFFS\\nTwo eg-g-s, half cup of butter, (good measure,) one cup of milk,\\ntwo cups of flour, two heaping- teaspoons of baking- powder, one cup\\nof raisins dried cherries; put in buttered cups steam forty-five\\nminutes. Serve with liquid sauce or maple syrup.\\nMrs. Bloxham\\nCHERRY CHARLOTTE\\nA very simple, delicious and inexpensive dessert may be made\\nfrom either the fresh or the canned fruit. If the fresh fruit is\\nused as of course it would be during- the cherry season, it must be\\nstewed g-ently for a few moments and sweetened. Do not forget\\nto stone the cherries. Cut a few slices of stale bread; butter these\\nliberally and with them cover tlie bottom of a pudding- dish, add a\\nlayer of the warmed stewed cherries, add another layer of buttered", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0114.jp2"}, "113": {"fulltext": "BIOST KKCKIPTS 101\\nbread, and so alternate until the fruit is used; then bake from\\ntwenty to thirty minutes. This pudding- may be eaten cold with\\ncream or boiled custard; serve in little custard cups.\\nMrs. L. Wagnek\\nt\\nPLUxM PUDDING\\nOne cup of suet chopped fine, one cup of sug-ar, two cups flour.\\none cup English currants, one cup raisins, one scant teaspoon salt,\\none teaspoon cinnamon, one-eighth teaspoon cloves, and citron if\\ndesired. Wet with as little water as possible, put in a bag- and.\\nboil four hours without stopping-. Serve with sauce.\\nMrvS. Van Patticn\\nRICE APPLES\\nBoil one-half pound of rice in one quart of milk, add one-half cup\\nsugar. Pare and core severi or eight apples, place in slightly but-\\ntered baking dish, fill cavity with jam or jelly, put the rice in and\\naround the apples; bake thirty minutes, leaving the top uncovered,\\nwhen done frost with the whites of two eggs, sift on sugar and re-\\nturn to the oven to brown. Serve with sugar and cream.\\nLena Steel\\nLEMON RICE PUDDING\\nOne cup of boiled rice, two cups of milk, grated rind of lemon,\\nbutter size of an egg, yolks of three eggs; bake twenty minutes.\\nUse the whites for frosting-, flavor with juice of a lemon.\\nMrs. S. S. Wold\\nPINE APPLE PUDDING\\nTwo-thirds box of gelatine, one pint boiling water poured over\\nand dissolved, one-half pint siig-ar, whip together with egg beater\\nuntil white foam, set away to cool, juice of one lemon and one\\norange, four or five tablespoons of pine apple (canned), whites of\\nfour well beaten eggs; stir all together, place in a mold in a cool\\nplace. Put on a little whipped cream when you serve it.\\nMrs. D. E. Dean", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0115.jp2"}, "114": {"fulltext": "108 BEST RECEIPTS\\nCOTTAGE PUDDLNG\\nOne cup of sug-ar, one cup milk, one tablespoon of butter, two\\neg g s. one teaspoon of soda, two teaspoons of cream of tartar, one\\ncup of fruit, and one pint of flour. There is a difference in flour,\\nperhaps with your flour, this may be either too thin or to thick.\\nMrs. D. Heastand\\nINDIAN PUDDING\\nTwo cups of indian meal, two cups of sweet milk, one-half cup of\\nGutter, one-half cup of molasses, one-half teaspoon salt, small tea-\\nspoon of soda; heat milk to boiling-, stir slowly the salted meal,\\nadd butter and molasses, then put in l)uttcre(l mold, and steam\\nthree hours.\\nN. G.\\nLEMON CORN STARCH\\nTwo cups boiling- water, one cup sug-ar, two and one-half table-\\nspoons of corn starch wet with enough cold wat.M- to moisten nicc ly,\\n\u00e2\u0096\u00a0one-fourth teaspoon salt; (stir the sugar in the water and then the\\ncorn starch and salt; cook alu iit five minutes stirring all the time,)\\njuice of one lemon, and rind g-rated, stir in after pudding is cooled;\\nset on ice or in a cool place, or c.,n be turned into cups and served\\nwith cream or whipped cream is* very nice. Can be made Saturday\\nmakes a nice Sunday dessert.\\nMrs. Ti. C. Horjj :NBi:cK\\nTAPIOCA PUDDING\\nOne-half cup tapioca washed in cold water, then soaked over\\nmigflit in cold water, twoeg-gs, whites and yolks separated and yolks\\n^well beaten, one quart milk and three tablespoons sugar, put into a\\ntwo quart granite basin or pudding dish, add the beaten yolks and\\none-fourth teaspoon salt, the tapioca; stir all together, set in\\nmoderate oven, cook until the consistency of cv.stard, beat the\\n\u00e2\u0096\u00a0whites to a stiff froth, add two tablespoons sugar, one-half teaspoon\\nvanilla,. then l)eat until stiff; spread over top of pudding- retnru to\\noven until a light brown. Serve cold, with or without crean:\\nMrs. H. G. Campbell", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0116.jp2"}, "115": {"fulltext": "BEST RECKIPTS i\\nDANISH CREAM\\nChop four ounces of Almonds, boil with six ounces of sag o in a\\npint of raspberr} juice until the sago is cooked; (and that is when\\nthe sag o looks clear,) beat one eg^g- stir in while hot, turn into a\\nmold or small cups, let stand until perfectly cold, twelve hours or\\nlonger; serve with whippet! cream. One of the best things you\\never tasted. Remove the cream from the stove before stirring irt\\nthe egg. Gertrude Riddell\\nFLOATING ISLAND\\nBeat the whites of three eggs stiff, make a little sweet, and boil\\nin a quart of nice sweet milk, being careful to place the beateni\\nwhites in the milk in tablespoonfulls; as they rise turn them when\\ndone; lift out carefully with a skimmer and place on a plate; then^\\nput the three yolks previously beaten and three whole eggs well.\\nbeaten into hot milk, stirring well until it thickens; sweeten and\\nflavor to taste. As soon as a little cool turn this into a pretty glass\\ndish or sauce dishes and place one of the white islands on top. A\\ndelicious and pretty dish.\\nMrs. J. W. McFakland\\nROLLED APPLE DUMPLINGS\\nPeel and chop fine tart apples; make a crust of one cup of rich\\nbuttermilk, one tablespoon soda, and flour enough to roll; roll half\\nan inch thick; spread with the apples, sprinkle with sugar and cin-\\nnamon; cut in strips two inches wide, roll up like jelly cake, set the\\nrolls in dripping pan, putting a teaspoon of butter on each. Bake,\\nin a moderate oven, basting often with the juice.\\nI Mrs. F. C. Steel\\nSPICED BAKED APPLE\\nSix tart apples washed clean, remove the blow, slice crosswise-\\nin three slices; in a granite basin place a layer of apples, so sliced,\\nwith a clove in each slice, and bits of butter and sugar sprinkled\\nover sach la3-er, then a layer of apples and so on until all are used,\\npour one-half teacup water over all, put in a moderate oven, bake\\nslowly thirty minutes, serve cold. Mrs. J. Shixski", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0117.jp2"}, "116": {"fulltext": "110 BEST RECEIPTS\\nAPPLE SAUCE\\nPeel, quarter and core g ood tart cooking- apples, cook until they\\nwill mash easily in just water enough to not quite cover them; run\\nthrough a colander; return to fire, add enough sugar to suit the\\ntaste, about one cup to a quart of the sauce, and slice half a lemoii\\nin this, cook until the sugar is dissolved; remove from fire take oul\\nlemon. Delicious either warm or cold.\\nPkof. E. J. Decever\\nTAPIOCA CREAM\\nSoak over night two tablespoons of tapioca in one-half cup milk\\nor water, at least soak a few hours; bring one quart of milk to boil-\\ning point; beat the yolks of three eggs with one- half cup of sugar\\nand stir into milk, let boil up once and remove from fire; turn into\\ndish and spread beaten whites of eggs on top; put in oven, brown\\nlightly; flavor with vanilla.\\nMrs. H. T. Thompson\\nBOILED APPLES\\nOne dozen medium sized Baldwin appies, or any good cooking\\napple preferred; remove the blow, wash and wipe, place in porce-\\nlain kettle with one teacup of water, cover tightly, boil fifteen\\n:tes, remove cover, add small teacup sugar, set on back of\\nand simmer, (leave cover off), remove apples to dish, let syr-\\nup boil five minutes watching closely, pour over apples, delicious\\nr hot or cold, can be eaten plain or with sweet cream.\\nlull, Iowa. Mrs. Adelaide Ballard,\\nState Organizer L E. S. A.\\nHEAVENLY HASH\\nOranges, banaaas, lemons, apples, i-aisins and pineapples, are\\nut into bits, work just enough to thicken their juices; then serve\\nwith a little grated nutmeg.- But the serving is the pretty part;\\ncCi.t a hole just large enough to admit a spoon in the stem end of an\\nrang-e, and through this hole take out all the inside of the orang^e,\\niill ridd with heavenly hash and serve on a pretty little glass fruit\\ndish with lemon or orange leaves.\\nMrs. L. May Smith", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0118.jp2"}, "117": {"fulltext": "BEST RECKIPTS 111\\nSTRAWBERRY SHORT-CAKE\\nOne quart sifted flour, two teaspoons baking^ powder sifted\\nwith the flour, one tablespoon of unmelted butter rubbed in the\\nflour, one-half teaspoon salt, en a b sweet milk to make a doug-h\\nas stiff as can be stirred with turn into a deep buttered\\npic tin, bake twenty minutes in :t \u00e2\u0096\u00a0lu.cti oven; have ready a quart of\\nnice, fresh, ripe strawberries in a deep dish, pour over them one\\ncup sug ar, mash with a silver fork. When cake is done, split op-\\nen, butter, put on strawberries, put top back on, put balance of\\nberries on top of cake, and serve with or without cream.\\nLizzie Pefferly\\nSTRAWBERRY SHORT-CAKE\\nTake two boxes strawberries, thoroughly wash, add one cup\\nof sug-ar. mash together and spread between any common layer\\ncake. Serve with cream. Try it.\\nMrs. J. W. Tinsley\\nCRANBERRY PUDDING\\nCream one-third of a cup of butter with one-half cup of sugar,\\nadd, one or two eg gs well beaten; mix one large teaspoon of baking\\npowder with two eups of flour, add this to the first mixture with\\nenough milk to make a stiff batter, add two cups of cran berries\\nwhich have been floured with some of the flour alread}- measured;\\nturn into buttered mold and plung^e into a kettle of boiling water,\\nsteam one and one-half hours. Serve with cream sweetened and\\nflavored with nutmeg, or a cream sauce made as follows: -Boil a\\ncup of milk, beat the yolk of one egg, and a level teaspoon of flour,\\nsvith a tablespoon of sugar; wiien the milk boils stir this into it and\\nlet cool: flavor_to taste.\\nMrs. Soyster\\nFOXDAXT\\nPlace in a stew pan two cups or one pound granulated sugar,\\none cup or one-half pint cold water: when the mixture commences\\nto boil stir in lightly, one-fourth teaspoon cream tartar to prevent\\nsyrup from becoming sugary: (graining is usually prevented bv\\ncovering kettle so that steam will wash back into the boiling- mass", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0119.jp2"}, "118": {"fulltext": "112 BEST RECEIPTS\\nall the accumulations on the sides of the kettle,) boil rapidly with-\\nout stirring-, (should a crust form on top skim off,) test by drop-\\nping- a little of the syrup in cold water, if it forms a soft ball, be-\\ntween the fing-ers it is done; pour quickly into a dish without scrap-\\ning the kettle and allow the mixture to become luke warm; (ag-ain\\nskim off any crust there may be on top.) Stir one way until it looks\\ncreamy; then work with the hands until the Fondant is fine g-rained;\\nit will be of a liner texture if allowed to stand covered with a damp\\ncloth from one to two hours, or long-er if convenient; should the\\nmixture seem rather hard, a little hot water may be added while\\nkneading-; if too soft it must be reboiled. This finislied is the\\nfoundation for the g-reat variety of cream bonbons.\\nMrs. O. H. Stickney\\nSTUFFED DATES\\nTake fifteen cents worth of dates, split them down lengthwise\\nwith a knife and remove the seed; chop three-f uirths of English\\nwalnuts, and mix chopped meats into a cup of Fundant, break off\\nenough Fondand to .stuff each date; press the opening- together and\\nroll in powdered sug-ar.\\nMks. O. H. Stickney\\nr ionic\\nSHELDON, IOWA\\nIreton, Iowa, June 17, 1899.\\nN. W. Smf.ad, Sheldon, Iowa.\\nDear Sir: I used the bottle of hair tonic prepared by yourself\\nand I v.-aut to tell you that I have used a great many different kinds\\nof tunics recommended for dandruff, but I have never found any-\\nthing that has done the work that this one bottle of your tonic has\\ndone. I take great pleasure in recommending it to the public.\\nVery truly,\\nW. C. Button,\\nDeputy Ri.Liht Worthy Grand Chief Templar, I. O. G. T.\\nTrial Bottle Sent Postpaid For 75 Cents", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0120.jp2"}, "119": {"fulltext": "BEST RECEIPTS 11^\\nPickles\\nIn making- pickles use none but the cider or home made vine-\\ngar; keep them in glass, wood or stoneware; never in metal. Stir\\npickles occasional!} and if there are soft ones take them out;\\nscald the vinegar and pour it hot over the pickles. Keep them well\\ncovered with vinegar. When scalding the vinegar over put a larg-e\\nhandful of sugar to each gallon. Do not boil vinegar or spice over\\nfive minutes.\\nMUSTARD. Two quarts each of ripe cucumbers, small string-\\nbeans and g-reen tomatoes sliced, one-half dozen small sharp\\npeppers sliced, one dozen sweet peppers sliced, one quart of small\\nwhite t)nions, two dozen very small cucumbers, one head of cauli-\\nflower, (jne quart of celery, one pound of sugar, one-half pound of\\nEnglish g-round mustard, two teaspoons of turmeric powder; salt\\nthe beans, tomatoes, peppers and onions, and let them stand lyider\\nPressure for twelve hours; make a pickle for cucumbers and cauli-\\nflower and pivur over them, let them stand t\\\\\\\\ elve hours; mix\\neverything w eh; put some water and vinegar on the stove to heat,\\nafter which put the cucumbers, beans, onions and cauliflower in\\nand scald about twenty minutes, then puur in a steamer and let\\ndrain. Mix everything- well in a larg-e kettle except.no- the turmeric,\\nand boil one hour, as soon as it is lifted from the stove, add the\\nturmeric, mixing- it thoroughlv. Mrs. D. Heasland\\nPICKLES. Colander sliced green tomatoes, colander of peeled\\nand sliced green cucumbers, colander of peeled and sliced silver\\nonions, two double handsful of salt; let stand twent3 -four hours,\\ndrain through a sieve; use one-half ounce of celery seed, one-half\\nounce of uhole allspice, one teacup white mustard seed, one-half\\nteacup of whole black pepper, one tablespoon turmeric, one pound\\nof brown sug-ar, two tablespoons of ground mustard, one g-allon of\\nVinegar; add vinegar, turmeric, and sug ar, heat very hot and pour\\nver pickles; scatter seed through in lasers. Mrs. O. H. Stickney\\nCKAH APPlvE PICKLES. Steam until they can be pierced\\nwitli a silver for use uie full quart of the very best pure\\ncider vinegar to ihree pints of sugar; boil to a thin syrup, then\\nskim and ;Mld fruit; spice with whole cloves and cinnamon bark\\nto laste. Add spice to sugar and vinegar, and boil apples in this\\nfive minutes, pit in a jar. If necessary, in a few da3 s pour off\\nthis liquor and boil down thicker; this is the formula for any fruit\\npickles. Mrs. J. A. Brown", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0121.jp2"}, "120": {"fulltext": "1 14 BKST RECEIPTS\\nWATERMELON. Slice the watermelon about one and one-\\nhalf inches wide, cut off the outer rind and the inner part back to\\nthe solid. Cut the strips two inches long-, the thicker you can\\nhave your pickles the more solid and brittle they are, cover with\\nsalt water and boil until tender enoug-h to pierce with a broom\\nstraw. To one cup of vineg-ar, add three cups of sug-ar and one\\ntablespoon each of whole cinnamon and cloves, let boil five minutes\\nWhen melon is cooked drain a few moments and add to vinegar,\\nlet boil ten minutes; put in jar. This amount of syrup ought to\\nmake two quarts of pickles. Syrup should l)e turned off and heat-\\ned twice before cold weatner. More pickles may be added at any\\ntime if the above directions are folli.weil and all the S3 rup is heat-\\ned ag ain; alwavs put the fresh made pickles in the bottom of the\\njar.\u00e2\u0080\u0094 C. M. P.\\nGREEN CUCUMBER PICKLES. Take nice, sua! gie.n\\ncucumbers and pack them in a clean jar, pDur ever vir ;i weak\\nscalding brine; made with one-half teacup salt lo t\\\\\\\\ ([uarts i)f\\nwater; do this each alternate day until pickles have ueen scalded\\nthree times, drain, scald vinegar, pour over hot, prepare each lot\\nof pickles this wa^- until you have all you wii-h for winter use; then\\ntake fresh vineg^ar, add one teacup sug ar to every two quains vine-\\ng-ar^ also two tablespoons each of cloves, cinnamon whrde or the\\nessence; scald all tog-ether, pour over the pickles after thev have\\nbeen well drained. Pickles prepared this wav will keep a vear.\\nMrs. F. S. Plumb\\nONIONS. One peck of small onions, pour over boiling- wat-\\ner to cover, peel, cover with brine made with one-half cup of salt to\\na g-allon of water, let stand twenty-four hours, drain, cover with\\nthe same amount of brine, stand another twenty-four hours, change\\nag-ain and stand another twent3 -four hours, drain dry, put into two\\nquart ^lass cans, scald one g-allon vineg-ar, add two tablespoons of\\nwhole black pepper, two tablespoons sug-ar, two cents worth- root\\ng-ing-er to be broken before using-, two tablespoons allspice, lump of\\nalum the size of a hazel nut, boil these all tog-ether with the vine-\\ng-ar, and pour boiling- hot over the onions; screw on the top and\\nyou have pickles lit for a king-, will keep indefinitely. Mrs. A. R.\\nColeman\\nAVATERMELON. Peel g-een from rind of a medium sized\\nmelon, also all the core, cut in four inch long- strips, soaK over\\nntg-ht or twelve hours in a brine made from one teaei.psalt to one\\ng-allon of water, the rinds should be covered w-itli the .;riiie. drain,\\ncook in clear water until you can thrust a t othpick throug-h them\\neasily, have ready another g-ranite or porcelain kettle v. ith two\\nquarts of vinegar and one cup of sug-ar, boiling- hot, dip out with a\\nskimmer, dip out into a colander the melon rinds, then put them\\nin hot vineg-ar, boil five minutes, put in a spoonful each of cloves", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0122.jp2"}, "121": {"fulltext": "BEST RECEIPTS 115\\nand cinnamon essence, let boil; take out into g^lass cans, when cool\\nput on top, set in a cool dark place, when the pickles are put into\\nthe cans there must be enoug-h vineg-ar put in with them to cover;\\nthese made this way will keep all winter unless you eat them be-\\nfore. Florence Nelson.\\nSWEET APPLE. Steam seven pounds pared and cored\\nsweet apples two pints vineg ar, four pounds lig^ht sugar brown. Put\\nin a thin muslin bag one teaspoon each of cloves, cinnamon, and nut\\nmeg; put these ing^redients into a g^ranite or porcelain kettle, let\\nboil, while hot pour over the apples which have been steamed\\nenoug-h so that a toothpick will penetrate them easily, put them in-\\nto an earthen jar while hot. Mrs. J. E. Van Patten.\\nCARROT. Clean carrots well with brush, scrape otf the skin,\\nboil in salted water until tender. Dressing: one cup of vineg^ar,\\ntwo tablespoons sugar, boiled until sug^ar is dissolved, slice the car-\\nrots leng-thvvise if large four times, if small twice. Pour the dress-\\ning- over them, let stand. Very nice when cold. String- beans are\\nvery nice fixed the same way. Mrs. M. W. Eldridg-e.\\nMUSTARD. One peck cucumbers, one quart small onions,\\nput with the cucumbers and pour a weak brine scalding- hot over\\nthem, cover and let stand twelve hours, pour off the brine and add\\na sufficient amount of weak vinegar to cover, add one teaspoon of\\npowdered alum to the vineg-ar, cover and let stand twenty-four\\nhours; then scald the onions in water to which some salt has been\\nadded. Drain both cucumbers and onions and put in jars dividing-\\nonions equally w^ith cucumbers; put one g-allon of vinegar white\\nwnne is best) on to boil, add to this one pound of lig ht brown sug-ar,\\nmix tog-ether one-half pound ground mustard, and one cup of flour,\\nwet with cold vineg-ar, and add it to the cold vineg-ar; let boil five\\nminutes, pour over the pickles in the jar and seal immediatelv.\\n\u00e2\u0080\u0094Mrs. Hattie Kurd.\\nCUCUMBER PICKLES WITHOUH VINEGAR. Soak cu-\\ncumbers in water over nig-ht. First in the jar to be used put a\\nlayer of g-rape and cherry leaves and dill. Then a layer of cucum-\\nbers, alternate these layers until jar is full. Fill with salt water\\nsomewhat strong-er than is used in cooking- veg-etables; put on a\\nweig-ht. They will be ready for use in two weeks but will not keep\\nthroug-h the winter. Mrs. Paul Fie Dig-.\\nCUCUMBER. Place in jar very small cucumbers, with small\\nonions and a few roots of horse radish, sprinkle with salt, pour\\nover boiling- water; next day drain and pour over boiling- vinegar\\nto which has been added a tablespoon of sug-ar; repeat latter pro-\\ncess everv three days, for one month. During- this time new cu-\\ncumbers may be added. Mrs. Kate Powers.\\nSALAD OIL PICKLES. Cut one hundred cucumbers into", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0123.jp2"}, "122": {"fulltext": "116 BEST RECEIPTS\\nthin slices, salt down for three oi four hours, then drain off all\\nliquid; mix with the cucumbers three pints of small onions sliced\\nthin, one-half cup whole pepper, one cup mustard seed, one cup\\ncelery seed; dissolve a teaspoon of powdered alum in vineg ar, add\\ntwo cups of Italian salad oil, mix well with the pickles; cold vineg ar\\nto cover. These pickles will keep well in open jar.\u00e2\u0080\u0094 Mrs. H. T.\\nThompson.\\nEASY MADE. Gather young* cuci.mbers of uniform size wash\\nwell and put into gMass jars, covered t.^ht, then bring- g-ood vine-\\ngar to a boiling- point, turn over the cucumbers and seal.\\nMIXED. Three hundred small cucumbers, four g-reen pep-\\npers sliced line, two larg-e or three small cauliflowers, three heads\\nof white cabbag-e shaved line, mix larg-e onions sliced, one larg-e\\nroot of horse raddish, one quart g-reen beans cut one inch long-,\\none quart g-reen tomatoes sliced; put the mixture in strong- brine\\ntwenty-four hours, drain three hours; then sprinkle over one\\nfourth pound black and one fourth white mustard seed, also one\\ntablespoon black g-round pepper, let it come to a g-ood boil in vine-\\ngar enough to cover it, adding a little alum; drain again and when\\ncold mix in une-half pint of ground mustard, cover the whole\\nwith good cider vinegar. Mrs. J. E. Reilly.\\nBEANS. Cook string beans until tender in salt water; put in-\\nto jars. To a scant quart of vinegar use a large tablespoon of\\nwhite mustard and two-thirds cup of sugar; v/hen this is boiling\\nturn over beans and seal jar. Mrs. Enoch Oldham.\\nBEANS. One gallon of beans, one g-allon of vinegar, one ounce\\nof cloves, one ounce allspice, one-fourth pound of black pepper, one\\np )und of brown sugar. Boil beans in salt water until tender, put\\nin a jar and scald the vinegar and spices, then pour over and re-\\npeat next dajs and again if necessary. Mrs Dixon.\\nRIPE TOMATOES. After washing prick them with a fork\\nand place in the jar; use vineg-ar enough to cover (now turn this\\nout again as it must be boiled). For two gallons of pickles use\\ntliree cups of sugar, a large tablespoon each of whole cloves and\\ncinnamon, add to vinegar; boil these ingredients and let them cool\\nbefore pouring over tomatics; seal up and in two weeks they are\\nreadv for use. Mrs. En oh Oldham.\\nTOMATO CATSUP. Four quarts of strained tomato juice,\\nfour tablespoons of salt, c)ne f blaclc pepper, four of ground mus-\\ntard, one of allspice, one teaspoon each of cloves and red pepper,\\none pint of cider vineg-ar; cook one hour, stir often. Mrs. Fairbank\\nCHILI SAUCE. Twelve large g-reen tomatoes, four green\\npeppers, four large onions, two tablespoons of salt, two tablespoons\\nof sugar, one teaspoon cinnamon, three cups of vinegar; chop in-\\ngredients line and boil one hour and a half.^ Mrs. J. W. Hicks.", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0124.jp2"}, "123": {"fulltext": "BEST RECKIPTS 117\\nCHILI SAUCE. Twelve larg-e ripe tomatoes, three g-reen\\npeppers, two onions, two tablespoons of salt, half cup sug-ar, one\\ntablespoon cinnamon, three cups vineg^ar; chop tine then add vine-\\ng-ar, sugar, salt and cinnamon; boil one and one-half hours. Mrs.\\nE. B. Hill.\\nYELLOW CHOW CHOW. One quart g-reen tomatoes, (cut\\nfine all the ing^redients, do not chop) one quart cucumber pickles\\n(small ones), one quart ripe cucumber pickies, one quart cabbag^e\\nand cauliflower (one-half of each), one quart onions, six g^reen pep-\\npers, put all in a crock and pour boiling- hot brine over it and let\\nstand twenty-four hours; three quarts vineg-ar, six tablespoons\\ndry mustard, one teaspoon red pepper, one cup brown sug-ar, one\\ncup of flour stir this wnth part of vineg^ar, ounce of tumeric, boil all\\nthis dressing- tog-ether, pour off the brine and pour over the mix-\\nture boiling- hot. Keeps perfectly in a stone crock. Mrs. (t. A.\\n(xibson.\\nCLOVER VINEGAR. Put a larg-e bowl of molasses in crock,\\nand pour over it nine bowls of boiling- rain water; let stand until\\nmilk warm, put in two quarts of clover blossoms and two cups of\\nbakers yeast; let this stand two weeks, and strain throug-h a towel.\\nNothing- will mould in it. Mrs. Col. Darnell.\\nTOMATO CATSUP. In making- tomato catsup slice the to-\\nmatoes into a colander or sieve and sprinkle with a little salt after\\nwhich let stand a few hours to drain. The juice or water will\\ndrain off and then the catsup will be thick without the boiling-\\ndown process. When drained put the tomatoes into a g-ranite\\nkettle, mash anc stir until well healed then put throug-h a colander\\nor sieve to remove skins and seeds. Put the pulp on stove, add a\\nverv little vineg ar and a little g-round cinnamon also a little sug-ar.\\nStir until it beg-ins to boil then seal up in pint g-lass cans. This is\\nan excellent relish while it is a better color and more easily dig^est-\\ned than the iiig-hly 5?easoned catsups. Do not put too much salt on\\nwhen slio. g- the tomatoes, taste the catsup and see if it needs\\nmore at thj last. \u00e2\u0080\u0094Sarah W. Whitney, Waterloo, Iowa, proprie-\\ntress of the state Woman s Standard.\\nSALTED CHERRIES. Put ripe cherries with the skins on\\ninto jars; to one pint of vineg-ar add two pints water and one table-\\nsf)0( n salt. Cover cherries and seal. Mrs. W. C. Kemper.\\nGOOD ATNEGAR. Twenty-five cents worth of brown sugar\\nto four gallons of luke warm water, add vineg-ar plant. Set in\\nwarm place either in sun or behind the stove.\u00e2\u0080\u0094 Mrs. Annie Lias.\\na\\nPICCALILLA. For two g-allons of g-reen tomatoes chopped,\\nuse one head cabbag-e, eig-ht onions, four peppers, two ounces cel-\\nery seed, two-thirds cup mustard seed; put into a jar and cover\\nwith vinegar, salt enough to taste well.", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0125.jp2"}, "124": {"fulltext": "118 BKST RECEIPTS\\nGOOD VINEGAR. Take honey combs after honey is remov-\\ned cover with rain water, cook till clear, skim, add water until\\nsweet enoug-h (which wili be about as sweet as four teaspoons of\\nsug-ar Would make a cup of water. Put in keg- and place a bottle\\non top witli mouth over the hole. Set in sun till sour. Mrs.\\nPaul Fiebig-.\\nSPICED CURRANTS. Five pounds currants, four pounds\\nsug-ar, one pint vineg-ar, four teaspoons each of cloves and cinna-\\nmon. Boil three hours. Grandma Chase.\\n(tRAPE CATSUP. Eig-ht pounds of grapes, four pounds of\\nsug-ar. one pint of vineg-ar, one-half teaspo jn salt, t)ne teaspoonful\\ncinnamon, cloves, allspice, and pepper; boil the g-rapes and put\\nthroug-h a colander, cook until it sticks. Miss Nellie Walsmith.\\nBEVERAGES\\nCOI- FEE. First of all have best coffee 3-0 u can get ground medium\\ntine, Mocha and Java mixed half in half is ver^- good. To each pei son, use\\none dessert spoonful of coffee. Have coffee pot verA* clean, a porcelain or\\nearthen one is best. Put the coffee in the pot, put in just enough egg to\\nmoisten it, stir all well together, add enough cold water to wet it good,\\nabout one-half spoonful of water to each spoonful of coffee, stir well. Pour\\nboiling w-ater over this, as many cups as 3-ou have spoons of coffee. The\\nwater should lie freshly drawn and fi eshh boiled, set on fire and let boil\\nup once, v/atch it closeh remove as soon as it boils, to a w^arm place and\\nit is ready to serve. Coffee is like everything else, everything must be good\\nand fresh or \\\\a)u cannot get good results. Mrs. Millard Logan.\\nCHOCOLATE. One pint water with one quarter cake of Baker s choc-\\nolate, put chocolate in water and boil until dissolved, add one pint of\\nsweet milk and let heat, sweeten to taste. This will keep a number of da\\\\-s\\nin a cool place, and is better when warmed over. Mrs. P. M. Casady.\\nFRAPPE. One dozen each of oranges,, lemons, bananas, two boxes of\\nfresh strawberries, four cups sugar, juice of lemons, and juice of eight or-\\nanges, peel eight bananas, run through the fruit squeezer, select out one-\\nhalf box of the very nicest strawberries, run the balance of the berries\\nthrough the fruit squeezer and put these juices all together in an earthen\\njar or dish; add four cups sugar; the remaining four oranges and four ba-\\nnanas are peeled and cut in small pieces, the bananas thinly sliced, the half\\nbox of selected straw^berries hulled and added w^hole. Stir all together till\\nthe sugar is dissolved; add just water enough so you will have ten quarts\\nof the whole mixture. Cool with cracked ice; this makes enough frappe\\nfor fifty persons, and is simpH delicious. Should you wish to make for a\\nsnudler party, OU can of coui seuse less fruit; when \\\\-ou cannot get straw-\\nberries, you can substitute cherries or other berries, sometimes the canned\\nberries are tised. Mrs. C. L. Dixon.\\nRASPBERRA SHERBET. Two quarts raspberries, one cup sugar,\\none and one-half pints of \\\\vater, the juice of a large lemon, one tablespoon\\ngelatine; mash the berries and sugar together, let them stand two hours.\\nSoak the gelatine in enough cold water to cover, add one pint of water to\\nthe berries and strain, dissolve the gelatine in one-half pint of boiling water\\nadd this to the strained mixture and freeze. This is nicest with red rasp-\\nberries. Mrs. J. B. Wilsey.", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0126.jp2"}, "125": {"fulltext": "BKSr KIX KIPTS 119\\nPreserves Jam and Jellies\\nCANNING F^RriTS. When you wish fruit to retain its shape Hke\\nstrawberries, piekled peaehes. raspl)erries, sweet pickled apples, etc., put\\nit into s^ rup made ofsug-ar and water; this thickens them. When you wish\\nthe skins to be soft as in phinis, c ok i..^ fruit well before you put in the\\nsugar. Peaches can be peeled like lomatocs if boiling water is poured over\\nthem and let stand for a few minutes. Mrs. Whitney, Waterloo, Iowa,\\nProprietor Woman s Staudai d.\\nPLUMS. Put plums on to heat with a atcr to nearly cover them; stir\\ngenth a few times so that all will cook. When most of them have cracked\\nopen, drain off this water and set thc|)lums liack on the stove, and put in a\\nlittle water and plenty of sugar; in this way the skin w^ill be tender and the\\nsauce mild. Use the water poured off cither for making jelh- or put it in\\nplum butter. If tlic.-?e plums are wished for preserves add as much sugar as\\nthere are ]ilums; boil until tender and juice is thick enough. If ou first\\ndesire canned plums, add less sugar. Sarah W. Whitney, Waterloo, Iowa.\\nPLUMB BUTTER. Time and material will be saved in making plnm\\nbutter if you cook or rather heat the plums as above; then drain off the\\nwater and press the stones out one by one; then you can ptit the rest of the\\nplums through a colander ver\\\\ quickly and mash easier than loefore seed-\\ning. Use half and half sugar for butter, and boil until wdien a spoonful is\\ntaken out on a plate no moisture will run on the plate; this is ver^^ thick\\nbutter. Watch closely while boiling for it is ea.s\\\\ scorclied and this spoils\\nit. -Sarah W. WhitncA W^aterloo, Iowa\\nTAME PLUMS. After w^ashing plums, till glass jars with them, press\\nin tight, put covers on loose, set the jars in the wash boiler with cold water\\nenough to nearly reach the top of jai s; after the water begins to boil, let it\\nboil one hour. Be sure and place under the jars wire arrangements or ex-\\ncelsior to keep from breaking jars while cooking the fruit. Make a SA rup\\nof Sugar and water, allowing two cups of sugar to one quart of plu:ns; let\\nboil until clear and pour over fruit when done. Seal tight. Mrs. Mastick.\\nPEACHES. First jjare them and take out the stones. To every pound\\nof peaches, allow one-third of a pound of sugar. Make a thin syrup. Ijoil\\nthe peaches in the syrup till tender, but not till thcw break; i)ut them in an\\n\u00e2\u0080\u00a2earthen dish, and pour the sj-rup over them. Put them in a dry cool place\\nand let stand tw^o days. Then make a new rich syrup, a lowing three-C[ua:-\\nters of a pound of sugar to one of fruit. Drain the peaches from the first\\nsyrup, and boil tliem until they are clear, in the last syrup. The first syrup\\nmust not be added, but may be used for an\\\\^ other pui-pose vou please, as\\nit is somewhat bitter. The large, white cling-stones are the best. C. M. P.\\nPEACHES. Make a syrup of one poiuid of sugar to one phit of water;\\nlet boil ten minutes and skim, then take it off and stand aside to cool; pare\\nand halve the peaches, and pack them in jars Yer\\\\- tight; now pour over", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0127.jp2"}, "126": {"fulltext": "120 BEST RECEIPTS\\nthem the syrup, put on the covers but do not screw tight; put jars in cold\\nAvater and after it begins to boil, let boil fifteen minutes. Be careful not to\\nlet the jars set flat on the bottom of cooking utensil, put excelsior or some\\nof those ware arrangements which can be purchased for that purpose under\\nthe jars. As jars are taken from water wrap quickly with a cloth to pre-\\nvent breaking; fill them up with hot syrup if necessary. Seal. Mrs.\\nBrown.\\nSTRAWBERRIES. After berries are picked over, add one small cup of\\nsxigar to one quart of berries; let them stand five or six hours or even over\\nnight, chen turn the liquor off and put on to heat; when it is boiling drop in\\nthe fruit. When this is thoroughly heated through, ]nit in cans and seal\\ntight. Ida Edgerton.\\nGOOSEBERRY JELLY. Stem and wash; cook thcgooselierries, covered\\nwith water, until they crack open; turn into a cloth, raise the cloth over a\\ndish let as much juice as will, run out without squeezing; then put the berries\\nthat are in the cloth into the kettle, with the proportion of one part sugar\\nto t\\\\vo parts berries, and boil slowly until thick, stirring frequently so the\\\\\\nwill not biirn. Mrs. Paul Mahler.\\nGREEN APPLE JELLY. After peeling apples, put on to cook with\\nenough water to cover; when tender, pour the juice off and strain this very\\ncarefully; add one-half the quantity of sugar, and boil rapidly till done,\\nwhicli can be determined when lifted with a spoon, if it strings or falls in\\nthreads; another way to tell is, kee]) boiling over a steady fire and w hen\\njelly is done, it foams and rises in kettle. This is a test for all jellies. Ida\\nEdgerton.\\nGRAPE MARMALADE. Pick from i he stems, cover with water and\\ncook; when tender, remove irom stove and when cool press through colan-\\nder; add as much sugar as there is pulp, cook slowly for about three hours.\\nWill keep in open jar. Mrs. Roberts.\\nBLACKBERRY JAM. Look over carefully, nice fresh blackberries,\\nwash well. Take as much sugar as 3^ou have fruit, put it in a granite or\\nporcelain kettle, put on just enough water to \\\\\\\\et it, stirring from bottom\\nso that it will not burn, skimming often until the sugar is a nice syrup, put\\nin the berries, cook for one-half hour or until it is nice and thick, rem.ove\\nthe scum, when done put in glasses or jars and run melted white wax over\\nit after the jam is cold. Anv kiral of fruit can I)l ])iit up in this wav. Mrs.\\nR. P. Scott\\nCANNED CORN. Cut the corn off the cob, cook in plenty of water.\\nTo every six quarts of coi ii add one ounce of tartaric acid dissolved in a\\nlittle hot water; put the acid in while cooking; measure the corn before\\ncookmg; to prepare this for the table you should pour off the sour water,\\nsave it and put on fresh cold water; to a quart of corn, add a small tea-,\\nspoon of soda, let it stand a few minutes before cooking; while cooking,\\nput in a teaspoon of sugar; there is da,nger of getting too much soda. If\\nj ou should and the corn turns yellow, pour back some of the sour water,\\nand it will turn white again; a tablespoonful will likely be enough. Mrs J.\\nP. Carpenter, Mt. Pleas^ant, la.\\nBLACKBERRIES. Prepare the jars, by scalding both jars and covers;\\nhave them wet on the outside as well as the inside when the hot fruit is put\\nin. Pick over and wash the berries, allow three-fourths cup of sugar, to", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0128.jp2"}, "127": {"fulltext": "BEST RECEIPTS 12 1\\none quart of fresh berries, if early blackberries (called by some dewberries,)\\none-half cup of sugar is sufficient; put the sugar in granite preserving kettle\\nto heat, moisten it with water, when it is boiling rapidly, add the berries,\\nJ allow two quarts of fresh berries for one quart after the} are canned; after\\nit begins to boil, begin dipping into the can; have this setting in a dish of\\nwater, or on a wet cloth; have fire enough under the fruit, so that when\\nthe can is full, all the berries have Ijoiled well for over one minute; seal\\ntight immediately. Turn the cans over to insure no leakage. ^C. M. P\\nPIE PLANT. Prepare as for pies, cooking ver} tender and fine, then\\ncan. If you wish to can it cold, do not cvit the stalks in small pieces, or\\npeel it, but put them in the jars, jiour on cold water, seal. Mrs. T. An-\\ndrews.\\nPIE PL.VXT j.WI. Wash and cut in inch lengths, without removing\\nthe skin. To one pound of pie plant add three-fourths pound sugar, put it\\ninto a jar (don t stew), let stand twenty-four or forty-eight hours, then\\ncook one hour, or until as thick as desired. Use ginger root or lemon to\\nflavor. A very little of the root is required. Mrs. Cowie.\\nRED RASPBERRY JAM. After looking over the berries carefully,\\nmash lightly; take one cup of fruit, two-thirds cup granulated sugar, pvit\\ntogether in granite iron or any good preserving kettle, never tin; stir thor-\\noughU place on stove being careful to stir often; after boiling about thirty\\nminutes take a small amovmt in a sauce dish and try with a spoon, if the\\njuice begins to thicken it is done, yet it might be as well to try a little\\nsooner; (as much depends u])on the ripeness of the fruit, if boiled too long\\nit will not retain a prett\\\\ bright color; put in small glass jars and seal; it\\nis Ijest covered tighth in glasses; never keep in damp cellar. This recei]it\\ncan be used in making an^ other lierry jam, or by leaving the fruit whole\\nwill make good preserves. Mrs. D. S., Ling.\\nGOOSEBERRY JAM. After picking over berries, put twelve cups of\\nfruit on stove with two cups of water, cook until very soft; then strain\\nthrough a sieve, add six cups of sugar, cook until dark reddish brown.-\\nFor a change Ou can use cinnamon or any spice |jrcferred. Mrs. P. B.\\nPeters.\\nOR.WGE JELLY. One box of gelatine, onecup of cold water, let stand\\nfifteen minutes; add one quart of boiling water, stir until smooth; to one\\ncup of sugar add the juice of one lemon and three oranges; put in a cloth\\nand strain, but do not squeeze; add to other ingredients. Pour in mold,\\nset on ice. Mrs. Mary Smith, Philadelphia, Penu.\\nCURR.IXT JELLY. Four quarts fresh currants, (not too ripe; pick\\nfrom the stems and wash; cover with water and add a pint of water be-\\nsides; cook about fifteen minutes, strain through a cheese cloth, but do\\nj not squeeze or your jelly will be cloudy. Take equal parts of juice and su-\\ngar, boil twent} minutes, have a pan ready with an inch of cold water in\\nj it; put glasses in the water and jjour jelly in slowh Mrs. J. W. Tinsley.\\nj DRIED FRUITS. Nearly as good as canned fruit. After the fruit has\\nI been washed, put in warm water in a granite dish or earthen jar, where it\\nwill keep hot but not boil, for twenty-four hcmrs. Let it boil fifteen or\\ntwenty minutes, adding a cup of sugar to a quart of fruit, more or less, ac-\\ni cording to the tartness of the fruit. When cooking prunes, add at the boil-\\nIj ing time a few cloves or a teaspoon of clove essence, and one lemon to a\\nI pound of fruit. Dried apples put through a colander with a little lemon", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0129.jp2"}, "128": {"fulltext": "132 BEST KECKIPTS\\nadded are very j^ciod. Dried peaches can easily have the skins slipped oiT,\\nafter soaking i or an hour in hot water; treat in same manner as other\\ndried fruits, or spice as follows: At the boiUng time add one cup vinegar,\\none cup sugar, one teaspoon of whole cloves or clove essence, to one pound\\npeaches; boil one-half hour.\\nGRAPES. Take nice fairgrai:)es on the stems, wash carefully, and i)lacc\\nin glass jars; turn on them boiling water, and let stand till the water be-\\ngins to turn pink; now turn water off grapes; then have ready a rich boil-\\ning syrup of white sugar and water; turn on the grapes till covered then\\nseal tight.\u00e2\u0080\u0094 Mrs. O. H. Sticknev.\\nCONFECTIONARY\\nCREAM CANDY. The wliites of two eggs beaten to a stift froth,\\nenough powdered sugar to make it .stift enough to mold into cakes the size\\nof chocolate creams, flavor with one tal^lespoon of wintergreen or any\\npreferred flavor mold into cakes and ])ut one-half English walnut meats\\non top. Stand aside for two hours or longer to harden. Mrs. C. B.\\nBrownslow.\\nMAPLE CREAMS. Two cups brown sugar, three-fourths cup sweet\\nmilk, lum]3 butter size of an egg, one-half teaspoon any kind of prelerrtd\\nflavcn-ing; boil all together fifteen minvitcs; remove from the fire and beat\\nuntil creamy, pour onto buttered plate and smooth down; stand aside to\\nharden, cut into squares. M. P. and L. L.\\nCHOCOLATE FUDGES. Four squares Baker s chocolate, four cups\\nsugar, cup sweet milk, butter size of an egg; put the milk on the fire, add\\nthe sugar, and chocolate sliced; when this boils add butter, boil all ten\\nminutes, then remove from fire, add one-half teaspoon vanilla, and beat\\nuntil the consistency of thick cream; then pour on buttered plates to cool,\\ncut in small stjuares and eat. Grayce Houck.\\nMAPLE SUGAR FUDGES. Take one cake of maple sugar, one and one-\\nhalf cups sweet cream, butter size of walnut, about one-half pint chopped\\nnuts Almonds; cook all together until string} then take off stove and\\nbeat until cold; pour in greased plates, put in cool place. Some use flavor.\\nVINEG.\\\\R CANDY. Two cups of granulated sugar, three-fourths cup\\nof vinegar, one-fourth cup o! water, butter size of an (igg, one teaspoon\\nof vanilla; boil tmtil it hardens when dropped into cold water; then pour\\non buttered tins to cool and pull. Elra Reynolds.\\nFUDGES. Two cups of granulated sugar, one cup milk, one small\\nsquare cake ol Baker s cliocolate, butter the size of an egg, one teaspoon\\nof vanilla; boil sugar and milk together until it hairs; then add butter and\\nchocolate and let boil up once; take from the fire, add vanilla and beat\\nco!-s!.antl\\\\ with egg beater until it Ix gins to thicken. Have ready our\\nbuttered plates, pour in quicklv; when about half cold take a knife and cut\\nin squares. Bessie Tinslev.", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0130.jp2"}, "129": {"fulltext": "BICST RECEIPTS 123\\nA SIX COURSE DINNER\\nMrs. Carrie Chapman Catt, Pres. Nat. A. W. S. A.\\nCOURSE ONE\\nCELERY SOUP. One qiiart milk, one tablespoon biitter, three even\\ntablespoons iioiir, one pint water, three roots of celery, piece of onion, one\\negg, salt and pepper to taste. Cut the celer_v into small pieces, using all\\nthe tops and the root; cover with a pint of water, boilthirt} minxitcs, press\\nthrough a colander; put milk into a double boiler, add the water and celery\\npi essed through the colander, also the onion and one bay leaf; rub the but-\\nter and flour together and stir into the hot souj), stirring until it thickens,\\nadd salt and pepper, remove the onion and stir in a well beaten egg. Serve\\nimmediately.\\nCOURSE TWO\\nCHEESE COQUILLES. Six tablespoons grated cheese, one cup milk,\\ntwo tablespoons butter, one teaspoon corn starch, four eggs, salt and pep-\\nper. Heat the milk (with a pinch of soda,) thicken the corn starch and\\nStir in the eggs thoroughly beaten; while hot add butter, pepper, salt and\\ncheese; beat well and pour into greased baking shells; bake in a quick oven\\nabout fifteen minutes or until light brown. Serve as a separate course\\nwith daiut\\\\ lettuce sandwiches.\\nCOURSE THREE\\nSTUFFED PEPPERS. Cut oft the stem end of the green peppers and set\\naside; remove the seeds and middle portion. Prepare a force meal bv chop-\\nping ver\\\\ line aii3 cold meat on hand, lamb, veal or chicken prepared and\\nmixed with bread crumbs, which have been thoroughly dried in the oven\\nand rolled fine with a rolling pin; season highlv with salt and tomato\\ncatsup; use no pepper. Stuff the peppers with the preparation, replace the\\nends wiiich have iDcen removed and bake in a quick oven for twenty min-\\nutes or j^alf hour, These may be served as a separate course or with beef-\\nsteak or roast beef.\\nTHE DINNER PROPER. COURSE FOUR\\nROAST TURKEY OR CHICKEN. The amatuer cook will succeed\\nbetter if she will prepare the turkey for baking, and then steam it thor-\\nough^ in a large steamer; it should be steamed until the flesh begins to\\ncrack away from the leg bones; it ma^ then be put into the oven or set one\\nside and baked the next day. This process prevents the meat from becom-\\ning dr\\\\ and juiceless. The force meal should be carefully made, but if this\\ni-eceipe is followed stricth it will never be heavy or indigestible. Dry stale\\nbread in the oven until it is crisp and hriixi, wiin .i.ng i,iii; mix.\\nequal quantity chopped apples, Mdd, (for a uagv; turkey,) one cup grated\\ncheese; season with salt, pepper and thyme; sage ma\\\\ be used but the\\nflavor is not so delicate; summer savory is quite as good for the purpose as\\nthyme. Pick, w^ash and dry the turkey, stuff well both cavities, sew the\\nskin in shape, fastening the legs and wings in place w-ith skewers and all is\\nready. When steamed rub the skin with salt and butter and bake. The\\ngiblets nias be chopped and added to the gravy or the\\\\ may be added\\nwith force meal if prepared.\\nPOTATOES A LA PYRAAIID. Alash a suflicient quantity of potatoes\\nto supph one meal; season as usual with salt, pepper, butter and milk;", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0131.jp2"}, "130": {"fulltext": "124 BEST RECEIPTS\\nwhile wiinn make into little pyramids. I^ onns may be used or it can be\\ndone successfully with a knife; dip the knife in cold water if it sticks. When\\nshaped, paint with the well beaten yolk of an egg and bake until they area\\ngolden brown.\\nFRIED EGG PLANT. Cut the egg plant after peeling, into round sli-\\nces abovtt one-eighth of an inch in thickness. Dip each slice into a beaten\\ne^g, diluted with water in equal parts, and seasoned with salt and pep-\\nper. Then dip into finely rolled bi-eatl crumbs. Have fat on the stove as\\nfor doughnuts, test with a bit of bread to discover when hot enough to\\nuse. Fry the slices until brown. Serve as a side dish with meat, covering\\neach slice with a generous sprinkling of tomato catsup.\\nCORN PUDDING. Six cars young corn, two eggs, one-half pint milk,\\nsalt and ])epper. Cut the corn from the cob, mix with the yolks of the\\neggs thoroughly beaten, season well with salt and pej^per, add milk, stir-\\nring thoroughly. Butter a ])udding dish lightly and stir in the mixture,\\nhaving added the whites of the eggs the last thing. Bake from forty min-\\nutes to an hour. Serve with meat as a side dish.\\nCOURSE F!VK\\nSALAD. Boil small beets. Fashion into baskets with a sliar]) knife,\\nremoving the middle. Cho]j celery very fine, mix well with salad dressing,\\nand stuff the beets with the mixture, place upon a dainty lettuce leaf, or-\\nnamenting with tiny, fancy shapes, cut from slices of boiled beet. spoon-\\nful of mayonaise dressing placed upon the side will l)e relished by most\\npeoi^le.\\nMAYONAISE DRESSING. Yolks of two eggs, one cu]i oil, two table-\\ns])oons lemon juice, two tablespoons vinegar, one teas )o m s.i 1, 0:10 tea-\\ns])()on sugar, one teaspoon mustard, i)inch cayenne. Mix n.ustard, cay-\\nenne, salt and sugar, in a bowl: arid yolks and ber.t u ell. Stir ir. the oil,\\na few drops at a time at first, usir.g an egg beater. As the mixture tliick-\\nens, add oil and lemon juice or vinegar alternately until all is i^c.l. The\\nmixture should be stiff enough to hold its shape. If the^oil is kept u])on ice\\nfor some time before using, it will bring the result more quickly.\\ncoiTKSK six\\nPINEAPPLE PUDDING. Cut from slices of stale bread with a small\\nbiscuit cutter, a quantity of shapes. Dip these in melted butter, line a pud-\\nding dish with them, letting each round rest upon the next. Cover the\\nbottom as well as the sides. Fill with pineapple, either fresh or canned,\\nsaving the juice for the sauce. Cover the top with more pieces and bake in\\na cpiiek oven, until the bread is a delicate brown. The pudding should turn\\nout upon a platter, keeping its shape. The juice may be diluted with\\nwater, thickened with a little corn starch and served as sauce. If fresh\\npineapple is used it .should first be stewed with sugar. Peaches or a])])les\\nmay be used in the same way.\\nCOFFEE. For each person use a tablespoon oi ground coffee. Beat\\nan gg, add an equal amount of cold water. Pour two tablespoons of\\nthe mixture upon the ground coffee, which has been ])iaced in the pot.\\nShake well and pour over it a cup of Ix.iling water to each spoonful of\\ncoffee. Let the coffee come to a boil and set u])on the back of the stove.\\nCHEESE CRACKERS. These may be served with coffee at f clo.se\\nof dinner, or with salad. Use brittle salt crackers, square or oblong, Iv.t-", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0132.jp2"}, "131": {"fulltext": "BI-:ST RKCKIPTS 1 _\\nter well, sprinkle well with grated eheese, to whieh a good shake oie^.v-\\nenne pepper has been added. Place in the oven just long enough to melt the\\ncheese. Serve hot.\\nMenu For Afternoon Tea\\nFirst Course: Ham salad on round slice of tomatoes, chopped olive\\nsandwiches, cheese straws, water.\\nSecond Course: Fruit salad served in orange cups, salted wafers.\\nThird Course: Cherrx- juice drink, cake.\\nMenu Number Two\\nFirst Covtrse: Fresh unhulled strawberries, powdered sugar, water.\\nSecond Course: Chicken salad on lettuce leaves, plain white and brown\\nbread, butter, tea, cold ham.\\nThird Course: Ice cream, cake.\\n[Menu Number Three\\nFirst Course: Salmon salad, potato balls, bread, butter, tea or choco-\\nlate.\\nSecond Cotirse: Cake, fresh fruit, water.\\nMenu Number Four\\nFirst Course: Chicken and celery salad, warm rolls, butter, coffee, cold\\ntongue.\\nSecond Course: Rich canned sauce, cake, cream puffs.\\nThird Course: Ice cream, macaroons, candies.\\nTHE GIBSON SUPPLY CO.\\nIVlTtNUFKCTURERS OF THE\\nGibson s Celebrated iioi)eltie$\\nLadies Adjustable Spring Collar\\nLadies Hat Fasteners\\nLadies Skirt Supporters\\nMeta Iine\u00c2\u00ab^\\nSold By MRS. LYMAN HILL, SHELDON, IOWA", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0133.jp2"}, "132": {"fulltext": "126 BEST RECEIPTS\\nGRANDPA S\\nFAVORIT\\nPILE\\nREMEDY\\nGives Instant Relief for\\nPiles^ Hemorrhoids^\\nand All Rectal Troublest**^^^*^\\nW, L. AYRES, Sheldon, Iowa", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0134.jp2"}, "133": {"fulltext": "IMCST K! ;Cl ;iFTS 137\\nHOME REMEDIES\\nEmkkgkxcv Non Alcoholic Remedies\\nWe hear much al;)out tiding people over after exhaustive disease sueh\\nas Pevers, Pnetxmonia, Diarrhoea, ike with brandy, whiskey or wines.\\nThe objeet to be obtained being this, viz.: to propel a greater quantity of\\nl)lood to different parts of the bodv so that the various functions are there-\\nby peiibrmed more satisfactorily. Now what besides brand} or whiskey-\\nwill do this, and thus save the danger lurking in their use?\\n1st. Hot water with a few grains of Cayenne Pepper.\\n2nd. Hot water, half a cup or less: Carbonate of Ammonia, 20 grains.\\n3rd. Hot water, Vs or V2 cup; Aqua Ammonia, 8 drops.\\n\u00e2\u0080\u00a2ith. Hot water, Va or V2 cup; Aromatic Spirits of Ammonia, 20 drops.\\nBither of these fed hot in teasjioonful doses every 2 to 5 minutes, will\\nr illy as surely as brand}^ or whiskey.\\nLn extreme cases give a large, hot enema. If necessar\\\\^ to prolong a\\nstimuuint, these ma}- be safely continued for hours, but usually their use\\nis saspended-as the patient rallies. Food is then required. In place of the\\nol.i-fcishioned brandy mixture, egg-nog, panada, etc. give hot milk, hot\\nbeer tea, or coffee unsweetened, made with hot milk instead of water.\\nThese will actually support the strength and rally the patient likewise.\\nCramps in the Stomach. Homeopathic Tincture of Coloeynth, 3\\ndrops; water, glfiss, mix, give teaspoonfuU every 10, 20 or 30 minutes\\ntill better.\\nWhere there is nausea, rejecting everything, then apph^ hot compresses\\nto stomach and give hot enema, composed of soap-suds and 1 or 2 table-\\nspoons of Castor or Sweet oil. Keep extremities warm. Chloroform also\\nmay be inhaled.\\nFor Palpitation. Immediate and permanent relief ma}^ be obtained\\nby taking soda or vichy water.\\nTo strengthen the heart where there is i^ain in that organ. Homeopa-\\nthic Tincture of (Cactus, 5 drops; water glass. Take a teaspoonful every\\n1 minutes, half hour or hour.\\nHeart Failure. Hot compresses over the heart with hot and cold\\ncompresses to spine between the shoulders, in alteration, every 2 or 3 min-\\nutes, vigorous massage of limbs and heat to the feet.\\nA few grains of Cayenne pepper in one tablespoonful of water will start\\naction of the circulation in heart failure.\\nFAiNTix(i. Place patient on the back, head low, elevating feet if pos-\\nsible. Hot applications to back of neck and over the heart, Avith cold to\\nto]) of head and inhalations of Ammonia. Loosen clothing but do not\\ngive whiskey, fresh air instead. Patient will revive.\\nThe a])ove applications are likewise most excellent in convulsions of\\nStimulants. Where a stimulant is needed for indigestion, riatulence,\\npain in the stomach or for emergencies the following remedies should be\\nkept constanth on hand in ]ilacc of brand^^ gin or whiskey.\\nNo. 1. Ammonia Carbonate, 20 grains; Pulverized Cardamon Seed,\\n1 small teaspoonfvxl; water, 2V2 tablespoonfuls; Gh^cerine, 1 tablespoonful.\\nPlace the Cardamon powder in an earthen cup or bowl and pour the", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0135.jp2"}, "134": {"fulltext": "128\\nBEST RECEIPTS\\n21/2 tablespooufuls boiling Avater upon it, cover tl^\u00e2\u0080\u00a2ht and when cool add\\nthe other mgredtents. Dose: U, tablespoonful everv half hour or hour\\nlessen dose as patient improves.\\nXo 2. Ammonia Carbonate, 20 grains; Cinnamon water, 3 table-\\nspoonfuls; Glycerine, 1 tablespoonful. Mix. Dose: V, tablespoonful re-\\npeated ever.v ha f hour or hour. A few grains of Cayenne pepper mav be\\nadded to both the above if desired.\\n_ To M.IKE CAMPHOR Water. Put an ounce of Camphor gum broken\\nmto 1 pint water. Bottle and shake everv dav. This will i.^tke a stron-\\nsaturated sokition of camphor. Dose: 5 to 15 drops in hot 0/ old wate r\\naluable for Cramps, Cholera and Colds or as a stimulant. Renew water\\nas tised.\\nCholera Morbus, Monthly Cramps, Etc. Saturated solution of\\nCamphor, 4 drops; Aqua Ammonia, 4 drops; hot water, 1/2 cup+ul Take\\nall m 1 dose, repeat as needed. Hot enema will be helpful, cover warm so\\nas to perspire.\\nfnl- J ^if ^f/V?^if ^.^V Spirits of Ammonia, 1 teaspoon-\\nful, Tabesalt, 2tablespoontuls; water, 1 quart. Applv with compresses\\nto all in lammations, fevers, brain fever, swelling with inflammations, pain\\nserpent bites stings of insects, rheumatic pains, gout, lanieuess, pneumonia!\\nAlso use tor bathing head, surface, etc. in place of alcohol.\\nAvoid the so-called nonalcoholic summer-drinks. Tliev are all dan ^er-\\nous, as they develop alcohol in a few days bv fermentation.-Laura M\\nvvngnt, Al. D., t2 \\\\V. lOoth St., N. Y.\\nTreatment For Burns. Cover with common baking soda or\\nflour, and should the burn be very bad, at the end of one hour pour on\\nsweet oil ana bmu cloth over.\\nReliee For Whooplxg Cough. One-half pint rum and one-half o-ar-\\nhc; put on spine two or three times a dav.\\nA Go D Preventative of Dyspepsl^. Do not eat between meals-\\neat slowly, chewing the food well. Do not eat anv kind of med\\nfoods, pie, pork, neither drink coffee nor tea. It would be better to stop\\neaLing before you have quite enough than to eat too much.\\nCure For Bilious Colic. Drink a cup of as hot wafer as possible,\\nand applv to the bowels and stomach a cloth wrong out of as hot water\\nas possible with a dry flannel over it; or a hot water bag This will ^ixn\\nalmost instant relief\\nFor HoA^iSENESs. Wrap the throat in a cloth flolded several times\\nand wrung out of cold water, outside of this put a drv flannel. Do this on\\ngoing to bed; ciien squeeze the juice from one lemon sweeten with honev\\nor sugar and take a teaspoon frequently, or eat half of it on goino- to bed\\nand the rest m the morning. t. Jcu,\\n_ Cold In Thic HivAD. Procure from your druggist crushed cubeb ber-\\nries, roll in paper or put into a clean clay pipe and smoke, closing the\\nsmol^1;el-^ ^t ,H V^V-\u00c2\u00b0 g^^ tl^e nose. The best time to\\nsmoke these is just before going to bed, as you must stav out of a draft for\\nat least twenty minutes after smoking. This is also a very good ixMuedv\\nforcatarrah, ithasbeen known to cure cases of c^itarrah bv smokin-\\nevery night for a month; smoke each night one^half pipe fifll.", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0136.jp2"}, "135": {"fulltext": "BEST RECEIPTS 12V\\nTo Cure Hoarseness. To the white of an egg, add two tablespoons\\nof white svigar or honey. Take one teaspoonful every half hour until re-\\nlieved.\\nFor Extreme Cold In The Head. Grate a fresh nutmeg, put a pineh\\nof this powder in each nostril, draw as far up in the head as possible; expel\\nand repeat process with fresh powder until relieved, and the head is clear.\\nFor Dysentry. Dose for an adult is one teaspoon of ginger, mixed\\nwith the well beaten white of one egg.\\nFor Sprain Or Bruise. Add one tablespoon of turpentine to white of\\na well beaten egg, apply.\\nTo Relieve Pain. Bring to a boil one pint of strong vinegar, in which\\nis one-half cup salt; wet a flannel put over painful place, cover to keep warm.\\nB.\\\\TH. There is nothing so invigorating or as good a preventative\\nagainst taking cold, as the use of plenty of salt in the bath water. Soda\\nin the bath water has a cooling sensation.\\nCure For Hog Cholera. Three bushels wood ashes, one-half bushel\\nslacked lime, one-fourth bushel salt, one bushel charcoal, five pounds sul-\\nphur, three pounds Spanish brown, one and one-fourth pounds saltpetre,\\none-half pound of copj^eras; mix this well and keep a little around in the\\ntroughs.\u00e2\u0080\u0094 H. M. Walsmith\\nTo Cure A Felo.\\\\. Kill a frog, cut open immediately, and thrust the\\nfinger in while it is warm and vet retains the blood. Grandma Robinson.\\nTo Cure Boxe Spavin Ojsi Horse. Kill toads, and while fresh bind on,\\nor else put them in grease, and set in the sun until they dissolve, and then\\nrub ointment on spavin. Grandma Robinson.\\nTo Reaiove Any Foreign Si bstance F rom The Eye. Roll a small\\npiece of paper between the fingers, place one end in the mouth to moisten.\\nRun the moistened point aroimd on the eye-ball and the speck will adhere\\nto the pa])er.\\nLAUNDRY\\nWashing P luid. Get five cents worth ol dry ammonia, five cents\\nworth of salts of tartar, one can of Lewis lye; to these ingredients, add two\\ngallons of water. Put in ajar and keep for future use.\\nHow To Wash, Using this Fluid. Soak the clothes over night; to the\\nwater in which they are soaked, add one cup of this fluid. In the morning,\\nhave the water in the boiler well soaped and boihng; wring out the clothes\\nand put in boiler, let boil fifteen minutes; take out and ruxi through the\\nmachine; possiblv there will be some soiled places that will need a little\\nrubbing. Suds, rin. ^e nnd dry. Mrs. Leverage.\\nEasy W.\\\\shing. Fill boiler half full of water, add to this one cake of\\nSalome shaved fine, then sliave three-quarters of a bar of soap and add to\\nthe water, add the rest of the bar later in the washing; let the water come\\n.to a boil. Wring the clothes through cold water, and put them in the\\nboiling suds and let them boil ten minutes, take out and suds through cold\\nwater and blue in rinse water; colored clothes wash easy through this suds\\nlittle rubbing is required. Airs. S. S. Bailey.\\nEasy Washing. Fill boiler three-fourths full of soft water, or if hard,\\ncleanse it before beginning; then add one bar of any good laundry soap,\\nthree tablespoons of kerosene, two large tablespoons of Nine O Clock W^ash-", "height": "3297", "width": "2065", "jp2-path": "bestreceiptscont00powe_0137.jp2"}, "136": {"fulltext": "130 BKST RECKIPTS\\ning Tea; (this is but tive cents a package procurable at grocery stores) let\\nthe water come to a boil, then add the clothes dr\\\\\\\\ and let them boil rapid-\\nly for fifteen minutes; pound when first pitt in with a tin suction potmder;\\n(hardware dealers will make one for about 50c); take clothes out, suds and\\nrinse, use salome bluing and clothes will be like snow. Possibly some very\\nsoiled places will need a little rubbing. Blood stains and mustard stains\\nmust be removed before boiling the clothes; fruit stains never mind; always\\nlooking for an eas\\\\- way of washing, this is the easiest I ever iouud. K. P.\\nEasy Washing. Fill boiler with water, shave in a bar of Beats- em-all\\nsoap, let water come to a boil; put a few clothes into washing machine and\\nrub them ten minutes; wring out, put in boiler, put more into the machine;\\nwork ten minutes, proceed as before, about three rubbings in the machine\\nto one boiler of clothes. When cooked enough in boiler, suds, rinse and\\ndrj- Ver\\\\ little if any rubbing is required. The secret is in having the wa-\\nter very hot when put into the machine; few clothes at a time and good\\nsoap. Mrs. Brazzell\\nTo Starch Colored Clothes. Red or black calicoes can be starched\\nwithout looking dingy, if coffee is strained into the starch vmtil it is dark-\\nened; add bluing to the starch for blue calico.\\nBlack Lace can be freshened by dipping into cold coffee and ironing\\ndr\\\\ with warm, not too hot, irons. Black silk can be freshened the same\\nway, ironing on the wrong side.\\nBleaching. Let goods stand in water over night, in morning wring\\nand hang on the line. Repeat process until as white as desired.\\nBleaching. Three pounds of sal soda, two pounds chloride of lime,\\nthree gallons of raiji water, put the soda in a vessel and pour the water on\\nit; place it on the stove and thoroughly dissolve; after the sal soda is dis-\\nsolved, put the lime into it. For use: Use one-third of this liquid to two-\\nthirds of hot soap suds; all stains and mildew will be removed bv this li-\\nquid as the clothes iDleach.\u00e2\u0080\u0094 Mrs. W. H. Walsmith.\\nTo Freshen Black Lace. One-fourth teaspoon gum arable dissolved\\nin one-half teacup of water, dd one-half teaspoon black ink; dip lace in and\\nsqueeze out. Pick out edges and lay between black cotton cloth, and press\\nwith a hot iron. Mrs. S. S. Bailey\\nIf any that are troubled with their feet swelling and aching would get\\nten cents worth of oil of worm wood, and take one-half bucket of warm\\nwater as hot as can be borne, drop five or six drops of the worm wood in\\nit, and soak their feet until water is cold; their feet would feel relieved, and\\nthey would thank the one who wrote these directions.\\nGENERAL INFORMATION\\nLacquor For Silver And Russia Stove Pipes. Grate one-half pound\\nbeeswax into one quart of benzine, let stand twentj -four hottrs in a bottle\\ncloseh corked, shake well before using, apply with a cotton cloth. This\\nput on the silver that is to be packed away for a time, and also on the\\nRussia pipe, will keep it from tarnishing and rusting, an^ length of time;\\nwlien you wish to use the pipe or silverware, rub with a woolen cloth, and\\n3 our pipe or silverware will shine so ou can see your face in them.\\nHow To Clean Hair Brush. Make a solution of common baking so-\\nda, one heaping teaspoon to a pint of hot water; di]3 the lirush in, bristles", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0138.jp2"}, "137": {"fulltext": "BKST KJiCElPTS 131\\ndown, SO as not to injure the baek. providing yourbrush has a fancy back,\\ndip the brush up and down in the water until it is white and clean, rinse\\nwell in clear water, dr3 bristles down, in sun and air. Mrs. H. W. Conant\\nTo Remove Paint From Garments. Take turpentine ahd use a soft\\ncloth light color for light goods, dark color for dark goods. Dip the\\ncloth in the turpentine, and rub the paint thoroughly, or in other words,\\nuse plenty of elbow grease. Mrs. F. A. Buntley\\nWash For The Hands. Fourteen ounces of soft water, two ounces\\nof glycerine, tw^o ounces of alcohol, one dram of gum traganeath, two\\ndrams of cologne, soak gum in water over night, piat it in a glass jar by\\nthe stove, then add the other ingredients, shake all together, and keep in a\\ncool place. Very good for whitening and keeping the hands smooth. Mrs.\\nEtta Chase.\\nTo Tighten Covers On Fri it Cans. Tighten covers on cans when\\nsealing fruit, Ijy pounding on edge of cover; a three-cornered file is a good\\nthing to use, for while one edge is on the cover, the other can be struck eas-\\nily with a hammer. So manv times, when canning fruit, after the can\\nis filled and sealed up, if tipped up to try, it begins to sizz. This is very\\nl^rovoking when one is hot and tired. It can be remedied by above process.\\nTo Kill Cabbage Worms. Dissolve a lump of alum about the .size of\\nan egg, in one gallon of water. Sprinkle cabbages while sun is shining.\\nRepeat process as often as necessary. To make cabbages head, sjirinkle\\nwith salt.\u00e2\u0080\u0094 Mrs. Spangler.\\nTo Remove GreAvSE From Clothing. Rub spot with a generous\\namount of buck wheat fiour, place a warm iron over flour, heat it well,\\nthcri rub hard; when brushed off if grease has not disappeared, repeat\\nproces;;.\\nCold Cream. Two ounces each of cocoa Initter, white wax, sperma-\\ncetti, oil of sweet almond; melt all cf the first three over a slow fire; re-\\nmove from the stove and stir in the fourth; beat until cool, and put away\\nin small jars; mustard jars are a good size.\\nA suds from soap bark will clean the scalp and leave the hair soft and\\nclean. So will Dermofoam.\\nTo Destroy Ants. Wet a sponge in sweetened water, put where ants\\ncome; when full put into hot water, take out, wet again in sweetened\\nwater, and so on.\\nTo clean hair brushes and combs make a suds from common soap bark\\nand wash them in it, or use soda.\\nTo prevent moth from getting into boxes and closets keep camphoj\\ngum in them; also let sun and air into closets as much as possible.\\nTo Take Grease Out or Carpets. Sprinkle thick with buck wheat\\nflour, rub hard, then brush off; if spot is not removed, repeat. If weather\\nis cold, a warm flat iron will have to beplaeed overtop to warm it and the\\nflour.\\nTo Wash Silver Ware. Save the water the potatoes were boiled in\\nto wash Our silver ware. Soap gives silver a pew^ter look.\\nF LOOR Palnt. One ounce of drv glue put into one quart of cold water,\\nlet stand all night. Boil; when it comes to a boil stir in one pound of\\nyellow ochre. Have the floor very clean and dry; at night go over it with\\nthis paint while it is hot; the next morning go over the floor again with\\nhard oil.\u00e2\u0080\u0094 D. H. Moore", "height": "3297", "width": "2065", "jp2-path": "bestreceiptscont00powe_0139.jp2"}, "138": {"fulltext": "132 BEST RECEIPTS\\nTo Relieve Coughing. Hold a small potash tablet in the mouth let-\\nting it dissolve slowK\\nRelief and Cure for Whooping Cough or anv Cough. One cup flax\\nseed, one quart water, two lemons, one cake of hone} slice the lemons,\\npress the honey from the comb; put all the ingredients into a two quart\\ngranite basin, cook slowlv for half an hour; remove from stove, strain,\\nshould this be too thick, add water. It shovddbe thin enovigh to be readily\\nswallowed; commence to give as soon as child shows symptoms of whoop-\\ning cough, give teaspoonful every tiine after a coughing spell. This has\\nbeen effectively tried, and a child will not cough more than three weeks and\\nthen not severeh Very good also for cough.\\nFor Neuralgia of Stomach or Bowels. A quantity or red pepper\\nthe size of a pea drop])ed in a few swallows of milk. This has been known\\nto relieve neuralgia of the head and face. Take a few swallows of milk\\nwithout the pepper after taking the milk with the pepper.\\nIn poaching eggs, add a little vinegar to hot water to set the whites;\\nthe water shovdd be salted also.\\nTar may be removed from either hands or clothing, by rubljing well\\nwith lard, and then washing with soap and water.\\nNever throw water on burning oil; use flour.\\nCleaning Dress Goons, Carpets, Etc. Two ounces spirits of am-\\nmonia, two ounces alcohol, ono ounce camphor, one ounce ether, one\\nounce shaved Castile soap, one quart rain water; shake well and apply\\nwith a brush until spot disappears. Mrs. McCandless.\\nTo take out iodine or ink spots, soak in buttermilk for twelve hours.\\nTo Remove Paint F rom Window Glass. If the paint is very thick,\\nscrape partly ofl with some sharp article; then scour with common wood\\nor cob ashes slightly dam]3ened. Use elbow grease.\\nTo Exterminate Bed Bugs. Tear paper off from room, sweep the\\nfloor ver3 clean; then mop the floor with scalding suds in which is plenty\\nof lye; put water on thick and while damp, burn one fumigator for a small\\nroom or two for a large one, closing the room very tight, and let it remain\\nforty-eight hours. Fumigators are cheap and can be bought at any drug\\nstore. If bugs are on beds, set these in the room. No bugs will appear if\\nthis is done properly.\\nFOR FIVE AND TEN CENT ARTICLES\\nGo To THE NOVELTY", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0140.jp2"}, "139": {"fulltext": "INDEX\\ni\\nI Hj-cad Making 5 to 12\\nBreakfasts and Teas 12 to 20\\nj Fritters and Croquettes 20 to 22\\nI Sandwiches 22 to 23\\nI Vegetables 23 to 35\\nCheese and Macaroni 35 to 37\\nvSoups 37 to 40\\nEggs 40 to 43\\nFish and Oysters 43 to 48\\nMeats 48 to 51\\nSalads 51 to 60\\nCake Making 60 to 78\\nIcings. Fillings and Ice Creams 78 to 83\\nCookies, J unil)les and Doughntits 83 to 90\\nPastry 90 to 98\\nDesserts 98 to 113\\nPickles 113 to 118\\nBeverages us to 119\\nPreserves, Jams and Jellies 119 to 122\\nConfectionary 122 to 123\\nA Six Course Dinner 123 to 125\\n\\\\ltnu For Afternoon Teas 125 to 126\\nHome Remedies 127 to 129\\nLaundry 129 to 130\\nGeneral Information 130 to 132", "height": "3297", "width": "2065", "jp2-path": "bestreceiptscont00powe_0141.jp2"}, "140": {"fulltext": "", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0142.jp2"}, "141": {"fulltext": "I", "height": "3297", "width": "2065", "jp2-path": "bestreceiptscont00powe_0143.jp2"}, "142": {"fulltext": "SEP 8- 1900\\nHYGIENIC\\nTOILET REQUISITES^\\nPURE\u00e2\u0080\u0094 EFFICACIOUS\\nThere is onl3 one kind of HYGIENIC Toilet Requisites and the gen-\\nuine always bear the a1)ove Trade Mark. These are sold onlv\\nthrough our regularly authorized representatives, or sent prepaid up-\\non receipt of retail price, to any place where we have no representative.\\nA FEW LEADERS\\nHygienic Curling Fluid, keeps hair in curl, per bottle, 50c\\nHygienic Skin Food, prevents and cures wrinkles 50c\\nH3^gienic Tooth Paste, cleans and preserves the teeth, tube 50c\\nHjx gienic Hair-gi-ene, eradicates dandruff gro vv^s hair, bot 75c\\nHygienic Complexion Soap, a pure toilet soap, per box 50c\\nSend for circulars describing these preparations and Hygienic Fra-\\ngrant Balm, Hygienic Toilet Powder; also Perfumes,\\nSachets, Hygienic Tint, Etc., Etc.\\nREPRESENTATIVES WANTED EVERYWHERE\\nWe offer the best inducements to ladies to engage in our work.\\nSend for our proposition, enclosing two-cent stamp and stating the\\nterritory desired.\\nHYGIENIC TOILET REQUISITES\\nORIGJ.NATED AND PREPARED ONLY BY\\n403 Garden City Block CHICAGO", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0144.jp2"}, "143": {"fulltext": "m^^\\n1\\ni f\\ni7)l1", "height": "3297", "width": "2065", "jp2-path": "bestreceiptscont00powe_0145.jp2"}, "144": {"fulltext": "014 484 920 6\\nCOMPLETE\\nFURNISHERS\\nI I\\nfe\\nSidiixCMV^ loiia", "height": "3267", "width": "2136", "jp2-path": "bestreceiptscont00powe_0146.jp2"}}