{"1": {"fulltext": "TX 715\\n.B849\\nCopy 1\\nBrockton\\nHospital Cook Book\\n910", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0001.jp2"}, "2": {"fulltext": "Class rX2i5__\\nCopyright N\\nCOPYRIGHT DEPOSIT.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0002.jp2"}, "3": {"fulltext": "", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0003.jp2"}, "4": {"fulltext": "", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0004.jp2"}, "5": {"fulltext": "910 EDITION\\nThe Brockton Hospital\\nCOOK BOOK\\nBetter than the Best.\\nCONTAINS OVER SIX HUNDRED VALUABLE LOCAL COOKING\\nRECIPES NOT IN THE 1906 EDITION.\\nPUBLISHED BY\\nThe Brockton Hospital Ladies Aid Association\\n1910.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0005.jp2"}, "6": {"fulltext": "Copyright, 1909, by Geo. Clarence Holmes.\\nAll rights reserved.\\nI n tbr many f^rn^s nf tlir\\nif I MnuktsMi i^ospital aui\u00c2\u00bb nf\\nthr t^os^Ual ICa^trs Aiii\\nArisurtatimt. uil^n haitp an luuMy\\nrrii^tmt^rb tn our a^Tprala auii\\nafisiatri in tuuumrrahlr lnaya\\nsinrr uur nrijauisatiou. this bmiU\\niii mniit yratrfulhi ^r^tratrlI. until\\ntlir bnpr that tbr fiiturr mail br\\nruru brttrr than tbr past.\\n\u00c2\u00a9CU2o27G8", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0006.jp2"}, "7": {"fulltext": "Ys EDITOR SAYS\\nI HE first part of the Brockton Hospital Cook Book,\\n1906 Edition, we believe, was the best publication of\\nthe kind ever issued in New England. The success of\\nthat publication has led to the issuance of this 1910\\nEdition, which is substantially entirely separate and\\ndistinct, so far as the recipes are concerned, from the\\nfirst part, and we feel confident that those who pur-\\nchase this book will be satisfied that nothing better in the cook book\\nline was ever issued in Plymouth County.\\nThe members of the Ladies Aid of the Brockton Hospital have\\nput in a great deal of work in an endeavor to provide the cooks with a\\nbook that shall not only be of untold value to them, but shall be of\\nfinancial value to the Brockton Hospital. Every cent received for the\\nfirst thousand books goes directly to the treasury of the Ladies Aid,\\nand that means that every cent goes to the benefit of the Hospital\\nitself.\\nThe Brockton Hospital is an institution established and conducted\\nfor the benefit of all the people of Brockton, regardless of age, race,\\nsex or color, and the sale of this book is meant to help along this phil-\\nanthropic object.\\nThere is not one cent paid to any person who asks you to buy this\\nbook for the benefit of the Brockton Hospital, and so we ask you to\\nremember that the one who is trying to sell you this book is trying to\\nhelp along a good cause, and that the only pay she gets is the con-\\nsciousness of a good work for a good cause conscientiously performed.\\nWe are pleased to be able to assist in the production of so excel-\\ncellent a cook book for so worthy a cause, and if anyone purchasing\\nthis book is not fully satisfied that she gets more than the worth of her\\nmoney, the book can be returned, and the entire amount paid for it\\nwill be refunded without question.\\nIt is always a pleasure to help along a good cause, and the Brock-\\nton Hospital is certainly that. What little work the editor has done\\nhas been to help along the cause, whether it should or should not\\nrebound to his personal benefit.\\nYe editor, per G. C. H.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0007.jp2"}, "8": {"fulltext": "You will find the above label on\\nthe outside cover of every new novel\\nas soon as it is published.\\nWe buy all the new fiction. All\\nthe most popular books we buy in\\nliberal quantities, and do not confine\\nourselves to one or two copies.\\nWe loan our books at a flat rate of\\ntwo cents a day, no book to be kept\\nout over twenty days.\\nIf you want a novel that does not\\nhappen to be on the shelf, you can\\nleave your name for it, and as soon as\\nit comes in, we will charge it to you,\\nand notify you by telephone or by\\nmail.\\nWe pay a great deal of attention to\\nour library business, and mean to run\\nthe best and most up-to-date circulat-\\ning library in the State. We are al-\\nways open to suggestions for the bene-\\nfit of our customers.\\nIf you want to read all the best and\\nlatest novels, come and see us at\\n58 Main St., Enterprise Building.\\nT\\nI\\nS\\nI\\ns\\nu\\no\\nL\\nM\\nE\\n58 Main St.\\nEnterprise Bdg. [L", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0008.jp2"}, "9": {"fulltext": "CONTENTS\\nRecipes from the White House, Beacon Hill\\nand the City Hall\\n9\\nBread\\n11\\nBreakfast and Tea Cakes\\n17\\nEggs\\n26\\nSoups\\n31\\nFish and Shell Fish\\n36\\nMeat\\n45\\nPoultry\\n54\\nVegetables\\n59\\nSalads\\n67\\nSauces for Meats, Fish, etc.\\n84\\nEntrees\\n89\\nPuddings\\n95\\nPudding Sauces\\n110\\nCold Desserts\\n114\\nIces, Ice Cream, etc.\\n125\\nPies\\n133\\nGingerbread, Doughnuts, Cookies, etc.\\n140\\nCake\\n149\\nConfectionery\\n169\\nChafing Dish Dainties\\n181\\nPickles, Relishes, and Jellies\\n188\\nSandwiches\\n204\\nLeft-Overs\\n215\\nBeverages\\n222\\nTreatment for Emergencies\\n226\\nSuggestions for the Sick and Convalescent\\n231\\nTable of Weights and Measures\\n238", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0009.jp2"}, "10": {"fulltext": "CA SH vs. CREDIT\\nEARS ago, when Brockton was a small unpretentious\\ntown, when all its merchants knew all of their customers\\npersonally, the size of their families, and their financial\\ncondition, and their moral characters, such a thing as a\\nstrictly cash store was practically unknown. At that\\ntime individual sales were larger, the price was higher,\\nand the customer was given practically his own time in\\nwhich to pay the bill. As Brockton has grown larger, its\\npopulation has changed somewhat, until it is practically\\nimpossible for any large dealer to be well acquainted with\\nall of his customers. One result of this has been the\\nestablishment of cash stores, where the individuality of\\nthe customer counts but little, where his credit is not questioned, as\\nthe method of doing business requii es spot cash.\\nThe size of these cash stores and the amount of business which\\nthey do, shows conclusively that the people believe they can get more\\nfor the same money by paying cash than they can by receiving credit.\\nThere are reasons for all this, and reasons why a man who sells for\\ncash can sell cheaper, or give more for the money than can the man\\nwho gives credit. Admitting that every customer pays his bill some-\\ntime, it is plain to every one that the length of time taken in which to\\npay the bill costs just so much interest money, and that interest\\nmoney, generally, in a business the size of the This is Holmes Coal\\nBusiness would amount to some thousands of dollars in a year. In\\naddition to this, giving credit requires additional office help, and addi-\\ntional expense in keeping the accounts, so that it is only a fair propo-\\nsition that the man who gets credit should pay twenty-five cents a ton\\nmore for coal than the man who pays spot cash, and this is based on the\\nassumption (sometimes incorrect) that every one who gets trusted\\nwill pay his bill.\\nFor a great many years we have adhered very closely to the spot\\ncash principle of doing the coal business, and for the purpose of expe-\\nditing business, we have habitually given some little souvenir to all\\ncustomers who pay cash at the time they order their coal. These\\nsouvenirs, as a general thing, cost us much less than the actual cost\\nwould be of opening an account with a customer. Many and useful\\nthings which we give, or have been giving, are lead pencils, court\\nplaster, pocket mirrors, packs of needles, envelope openers and rules,\\nbook marks, and sometimes even coal hods and cook books.\\nOn all of these things will be found words of good advice as to the\\nproper place to purchase coal. The plan seems to meet with general\\nfavor, as shown by our steadily increasing trade. Our platform is\\nexpressed in the words, A Square Deal.\\nWe mean to deliver the best coal that money will buy at the low-\\nest price at which a fair profit can be obtained, and any coal not per-\\nfectly satisfactory^will be promptly takenout [and replaced by other\\ncoal or the money.\\nTHIS IS HOLMES 58 Main St.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0010.jp2"}, "11": {"fulltext": "The Brockton Hospital\\nIs not a private institution, but belongs equally to all the people, and\\nit is managed and directed by a band of public-spirited men and\\nwomen who get absolutely nothing out of it but the satisfaction of\\nhaving done their best to save life and relieve suffering. The more\\nliberal the monied people are, the more lives can be saved and more\\nsuffering relieved.\\nThe Hospital Ladies Aid Association is the most valuable single\\nadjunct of the Hospital, and every cent that goes into the Associa-\\ntion s treasury, whether from the sale of cook books or other sources,\\ngoes directly to the benefit of the Hospital. The sale of the 1906\\nCook Book netted the treasury over $450, and it is hoped that this, the\\n1910 edition, will be still more successful.\\nToo much praise cannot be given Mrs. C. C. Merritt and her de-\\nvoted band of fellow workers on this little book. No one; who has\\nnot had experience, has any idea of the vast quantity of work\\ndemanded for the proper production of a work of this kind, and every\\npurchaser of this book is helping along the good cause. A public\\ninstitution, privately managed, should be absolutely free of all taint\\nof inefficiency, graft, incompetency and favoritism, and if anything\\nappearing like that should come to your attention make it your busi-\\nness to report it, and in that way do your part to help along the good\\nwork that is the only aim and object of\\nThe Brockton Hospital", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0011.jp2"}, "12": {"fulltext": "Looking Backward\\nN page four of the 1906 Cook Book appeared a fairly\\nflattering picture of the man who was the cause of\\nthe existence of the Brockton Hospital, as well as of\\nthe Hospital Cook Book, and as he never means to\\nturn his back on any friend, worthy object or person,\\nthe above picture is produced in order that you may\\nsee the back of his head, whether you see what is in\\nor not. TT is an unusual picture, and he does unusual and often\\nunpopular things in a way that seems his very own. He sells coal,\\nhay, grain, poultry suplies, post cards, stationery, reading matter,\\npostage stamps, etc., because he has to live, and these things bring in\\nthe wherewithal. Confidentially, he is an impractical sort of a chap,\\nby nature a theorist and dreamer. He wants money enough to live\\nin comfort, but has not the slightest desire to be what is usually\\ncalled rich. He believes in an aristocracy of brains, not of money and\\narrogance. Funny sort of a chap, anyway, but he wants your trade\\nin his several lines, and his thousands of customers say that he is a\\ngood man to tie to.\\n8", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0012.jp2"}, "13": {"fulltext": "The Brockton Hospital Cook Book.\\nA White House Recipe.\\nGINGERBREAD CAKE.\\nTwo and one-half pounds flour; two ounces ground ginger;\\none-half pound brown sugar; three-fourths pound orange peel,\\ncut small two pounds treacle or golden syrup 6 eggs, yolks\\nand whites one pound butter.\\nMix the flour, sugar and spices together. Then melt the\\ntreacle and beat up the eggs and mix all well together.\\nCream the butter and add to it the other ingredients stir in a\\nteaspoonful of bi-carbonate of soda, beat all well together for\\na few minutes, put into pan, bake in a moderate oven three\\nhours. Half this quantity makes a good sized cake.\\nMrs. William Howard Tqft.\\nA Beacon. Hill Recipe.\\nRECIPE FOR COOKING A VIRGINIA OR\\nKENTUCKY HAM.\\nSelect carefully a small Virginia or Kentucky ham. Put\\nthe ham in cold water and soak all night. In the morning,\\nput the ham in a kettle filled with cold water. Place the\\nkettle on stove and it will take an hour to boil. Then let it\\nsimmer five or six hours. Let the ham cool in the water it\\nboils in. Then skin the ham and trim off some of the fat.\\nSprinkle with bread crumbs and a little sugar, and stick in a\\ndozen or more cloves. Brown in the oven.\\nAfrs. Eben S. Draper.\\nA City Hall Recipe.\\nCOURTBOUILLON.\\nTake three or four nice slices of halibut. Make a sauce by\\nputting one tablespoonful of lard into the stew pan, and when\\nit is hot, stir in gradually two tablespoonfuls of flour. Add\\none chopped onion, six tomatoes (chopped), one chopped", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0013.jp2"}, "14": {"fulltext": "bunch of parsley, one clove of garlic, a sprig of sweet basil\\nand a sprig- of thyme, all chopped very fine. When it browns\\nnicely without burning, pour in about two pints of water, and\\nlet it come to a boil. Rub the fish well with salt and pepper,\\nand pour over it a cup of boiling vinegar. Put the fish,\\nslice by slice, into the pan and let it simmer for about half an\\nhour, or until the flesh begins to be soft. Then remove from\\nthe fire, take out of the pan, and lay the slices in a dish. Pour\\nthe gravy over the fish, and serve with garnishes of sliced\\nlemon. Mrs. John S. Kent.\\nOur Special Soft Shamo-\\nkin Coal is better for the\\ncook stove than anything\\nin the Brockton market,\\nexcept Franklin. We never\\nclaimed it to be better than\\nFranklin. We never claimed\\nanything for our coals but\\nthe truth, and our lady\\ncustomers say w^e did not\\nput it half strong enough.\\nWe have all other kinds\\nof coal, and we sell them\\nclean and free from stone\\nor slate.\\nThis is Holmes Corp.\\n58 Main St. Enterprise BIdg.\\nj\\nM-", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0014.jp2"}, "15": {"fulltext": "Bread.\\nWHITE BREAD.\\nGrate one medium size raw potato. Pour boiling water over\\nit and stir until thoroughly mixed when it will become thick\\nand starchy. It will be about one pint. Have one pint of milk\\nscalding hot, add to the potato to this mixture add one large\\nspoonful sugar salt, and one-third cup shortening. When suf-\\nficiently cool add two yeast cakes. Sift in bread flour until a\\nstiff batter is formed. Cover and place where it is warm. Let\\nstand until it is soft and spongy, about three hours. Stir down\\nand add flour enough to handle easily. Let rise again, about\\ntwo hours. Then mould in pans. Let stand until light. Bake\\nslowly. Two loaves and pan of biscuit. This is a day bread\\nmixed at nine o clock. Mrs. W. H. Poole.\\nRight Coal, Right Price, Right Treatment, or Money Back at Holmes\\nWHITE BREAD.\\n(One Loaf).\\nOne cup milk, scalded and cooled; one tablespoon butter\\nmelted in the hot milk one-half teaspoon salt, one level table-\\nspoon sugar, one-fourth yeast cake, about four cups of flour.\\nMeasure the milk after scalding; add the butter, sugar and\\nsalt. When cool add the yeast which has been dissolved in\\none-fourth cup lukewarm water. Then stir in the flour grad-\\nually. When it is well mixed and does not adhere to sides of\\nthe bowl, turn onto the board lightly floured, and knead until\\nsmall white blisters appear on the surface. Cover closely and\\nset it out of a draft. In the morning it should have doubled\\nin bulk if so, cut through and through and turn with a knife,\\ncover and let rise until light. Shape into loaf, put into pan,\\ncover and let rise to top of pan. Bake in a hot oven about\\nforty-five minutes.\\nRight Coal, Right Price, Right Treatment, or Money Back at Holmes", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0015.jp2"}, "16": {"fulltext": "To make one loaf of day bread, mix in the morning same\\nquantities as above, but instead of one-fourth dissolve one\\nwhole yeast cake in one-fourth cup lukewarm water, then pro-\\nceed as above. Nellie Lyons.\\nOAT MEAL BREAD (Good).\\nTwo and one-half cups rolled oats cooked,\\nTwo and one-half level tablespoons lard,\\nTwo and one-half dessertspoons salt.\\nOne and one-fourth yeast cakes,\\nOne and one-fourth cups molasses.\\nThree-fourths teaspoon baking soda,\\nTwo and one-half quarts flour.\\nG. B. Beattie.\\nBest Postcard Views of Brockton at Holmes 58 Main St.\\nOATMEAL BREAD.\\nOne cup rolled oats add two cups boiling water let stand\\none hour. Then add one teaspoon salt, one-half cup molasses,\\none yeast cake, one and one-half cups warm water. Add\\nbread flour enough to make it very stiff. Put in quite deep,\\nnarrow pans. Let rise until light, and bake. Mrs. Bligh Tel-\\nfer.\\nGRAHAM BREAD.\\nFour cups graham flour four cups white flour one tea-\\nspoon salt three tablespoonfuls molasses one tablespoonful\\nlard; one-half yeast cake dissolved in warm water. Mix\\nthoroughly with warm water, not too stiff; let rise; bake in\\na moderate oven about forty minutes. Mrs. M. F. Twomey.\\nGRAHAM BREAD.\\nTwo cups graham flour one cup white flour one-half cup\\nmolasses one and one-half cups sour milk one teaspoon soda\\nlittle salt. Makes one loaf. Mrs. F. S. Johnson.\\nBest Postcard Views of Broci ton at Holmes 58 Main St.\\n12", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0016.jp2"}, "17": {"fulltext": "GRAHAM BREAD.\\nTwo cups scalded milk, one-half cup molasses, two cups\\nwhite flour, four cups graham flour, one-fourth cup lukewarm\\nwater, one-fourth yeast cake, two teaspoons salt. Mix milk,\\nmolasses and salt. When lukewarm add dissolved yeast cake\\nsifted white and graham flour. Beat well and rise to nearly\\ndouble its bulk, beat again and put in buttered bread pans or\\nshape like biscuit, let rise and bake in oven cooler than for\\nwhite bread. Loaves, one and one-fourth hours biscuit, thirty\\nminutes. Mrs. W. H. Wade.\\nBest Postcard Views of Brockton at Holmes 58 Main St.\\nGRAHAM BREAD.\\nSift one quart of graham flour, add one-half teaspoon salt;\\nbeat one teaspoon soda in one cup molasses until it becomes\\nyellow. Then pour on flour; one pint milk, beat well. Cover\\npans with paper while baking. This quantity makes four\\nloaves which look like dark cake. Mrs. Ellen Mullins.\\nBROWN BREAD Cand Method of Baking).\\nOne pint rye meal, one pint fine corn meal, one cup sour\\nmilk, one small cup molasses, two teaspoonfuls soda, salt. Mix\\nquite soft with water or part milk. Butter well a tin such as\\nholds one pound coffee. Pour in mixture, set in a lard pail\\nof larger size, cover both tightly, filling space between the two\\nwith hot water, and bake from noon until six o clock. It will\\nneed no attention if kept closely covered. Mrs. L. W. Puffer.\\nBest Postcard Views of Broci ton at Holmes 58 Main St.\\nBROWN BREAD.\\nOne cup corn meal, one-half cup molasses, two cups sour\\nmilk, one and one-half teaspoons soda, one cup graham flour,\\none cup rye flour, one and one-half teaspoons salt. Put soda\\nthrough a fine sieve, add to dry ingredients and sift again.\\nAdd molasses and sour milk. Beat well. Pour in buttered\\nmould, steam three hours. Mrs. W. H. Wade.\\n13", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0017.jp2"}, "18": {"fulltext": "BROWN BREAD.\\nTwo cupfuls corn meal, one cupful rye meal, three cupfuls\\nsour milk, one-half cupful molasses, one tablespoonful soda, a\\npinch of salt. Steam four hours, bake ten minutes. Mrs.\\nCharles Tully.\\nIf You Want Hay, Grain and Straw Satisfaction, Holmes.\\nBROWN BREAD.\\nOne cup corn meal, two cups shredded wheat crumbs, one-\\nhalf teaspoon salt, one teaspoon soda, dissolved in one tea-\\nspoon cold water one cup molasses, two cups milk steam\\nthree and one-half hours. Mrs. M. E. Merritt.\\nENTIRE WHEAT BROWN BREAD.\\nTwo cups entire wheat, one-half cup boiling water, one cup\\nmilk, one-half cup molasses, one cup seedless raisins, one tea-\\nspoon salt, one teaspoon soda; steam three hours if in a loaf;\\nsteam two hours if in cups. Mrs. John W. Simmons.\\nNUT BREAD.\\nFour cups flour, four teaspoons baking powder, four table-\\nspoons sugar, one teaspoon salt, one and one-half cups chopped\\nwalnuts, one egg well beaten, one and one-half cups milk or\\nenough to make a stiff dough. Knead in loaf and let rise one-\\nhalf hour. Bake slowly one hour. Use as other bread. Mrs.\\nR. D. Poole.\\nIf You Want Hay, Grain and Straw Satisfaction, C Holmes.\\nTmSISftOLMES\\nSTORE- 58 MAIN ST. OFFICE:\\n14", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0018.jp2"}, "19": {"fulltext": "You Can Cook Best with Holmes Peerless Coal\\nWrite Your New Recipes Here.\\n15", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0019.jp2"}, "20": {"fulltext": "Who Burns HOLMES\\nSoft Shamokin Coal?\\n0r We never sold coal that gave such universal\\nsatisfaction for the cook stove as our Special\\n-U Soft Shamokin does, and a customer who\\ntries it once is usually more enthusiastic over its\\nmerits than we dare to be. If we made as strong\\nclaims for it as our customers do, we might be\\ncharged with misrepresenting our goods in order to\\nmake a sale. We positively guarantee our coals\\n(all of them) to be exactly as represented or money\\nrefunded. If you get any coal of us and it does\\nnot seem to be the right kind to use in your par-\\nticular stove, we will willingly change it for you.\\nWe believe that a pleased customer is the best\\nadvertisement, and as we also believe in adver-\\ntising, we try our hardest to get the best adver-\\ntisement. Ask any of the hundreds of ladies\\nwho use our Special Shamokin, or any of the hun-\\ndreds of others who have bought other kinds of\\ncoal of us if they are not pleased customers.\\nTake no substitute. There is nothing, at the\\nprice, just as good as our Special Soft Shamo-\\nkin Coal. We do not advertise our other coals\\nextensively, but we have them, and warrant them\\nto be first-class in every respect. We sell for\\ncash. It costs nothing to collect our bills. The\\nmoney saved in this way we pay out to make our\\ncoal clean and free from stone and slate.\\nDon t you know this from your own\\nexperience?\\ni6", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0020.jp2"}, "21": {"fulltext": "Breakfast and Tea Cakes.\\nPARKER HOUSE ROLLS.\\nTwo cups scalded milk, three tablespoons butter, two table-\\nspoons sugar, one teaspoon salt, yeast cake dissolved in one\\nand one-fourth cups lukewarm water, use almost five and one-\\nhalf cups flour. Add butter, sugar and salt to milk; when\\nlukewarm add dissolved yeast cake and three cups flour. Beat\\nthoroughly, cover and let rise until light, and add enough flour\\nto knead (it will take about two and one-half cups). Let\\nrise again. Toss on lightly floured board, knead, pat and roll\\nout to one-third inch thickness. Shape with a biscuit cutter\\nfirst dipped in flour. Dip the handle of a case knife in flour\\nand with it make a crease through the middle of each piece;\\nbrush over one-half of each piece with melted butter, fold and\\npress edges together. Place in a greased pan, one inch apart.\\nCover, let rise and bake in a hot oven twelve to fifteen min-\\nuts. Mrs. Walter Bradford.\\np. O. station 4, 58 Main St., Does More Post Office Business Than Any\\nTown in the State.\\nSALLY LUNN.\\nScald one cup milk and pour over it two tablespoonfuls each\\nof butter and sugar and one-half teaspoon salt. When luke-\\nwarm, add one-half yeast cake dissolved in lukewarm water,\\nthree well beaten eggs and enough flour to make a stiflf batter\\nlet rise until very light. Pour into buttered muflin tins, let\\nrise again and bake in a hot oven. Mrs. F. E. Harrison.\\nPOTATO BISCUIT.\\nTwo cups flour, three tablespoonfuls lard, a little salt, one\\ngood cup mashed potato, three teaspoons baking powder. Mix\\nwith half milk and half water. Bake in a large pan so they\\nwon t touch one another. (C.)\\np. O. Station 4, 58 Main St., Does More Post Office Business Than Any\\nTown in the State.\\n17", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0021.jp2"}, "22": {"fulltext": "SALAD ROLLS.\\nDissolve three yeast cakes in one cup lukewarm water, add\\none pint milk scalded and cooled, one teaspoon salt, one table-\\nspoon butter, two teaspoons sugar. Stir in enough flour to\\nmake a stiff dough and knead one-half hour, using as little\\nflour as possible in kneading. Then without waiting for it to\\nrise, divide into equal parts for small rolls and shape into balls\\nand then into finger rolls, or press a small knife handle through\\nthe middle, making cleft rolls put the rolls into pan, cover\\nwith a cloth and let rise about forty-five minutes, then bake\\nin a quick oven twenty to forty minutes according to size. Do\\nnot stop kneading until the time is up or let the dough stand\\nbefore shaping. Do not disturb the dough while rising. The\\nidea is to make the dough light quickly. In less than two\\nhours you will have nice light rolls, with no trace of yeast. The\\ncrust will look hard but will be light and tender. Mrs. C. C.\\nMerritt.\\nBring Your Cash With Your Coal Order and Get a Useful Present at\\n58 Main St. This is Holmes\\nHOT CROSS BUNS.\\nScald one and one-half cups milk and place in a mixing\\nbowl with one-half cup sugar; when lukewarm (not hot) add\\none-half yeast cake which has been softened in two tablespoons\\nwarm water stir in flour enough to make a thick batter and\\nset in a warm place to rise. When the batter is double its bulk,\\ncream in two tablespoons sugar, a little nutmeg, one-half cup\\ncurrants, a little salt, and flour enough to knead. Knead five\\nminutes and let rise again. Then mould into round biscuits\\nand gash a cross on the top of each. When well risen, bake\\ntwenty-five minutes in a hot oven. This will make twenty\\nbuns, and they are delicious. In the old countries the Hot\\nCross Bun is the favorite bread eaten on Good Friday.\\nMary Sullivan Jerusalem.\\nBring Your Cash With Your Coal Order and Get a Useful Present at\\n58 Main St. This Is Holmes", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0022.jp2"}, "23": {"fulltext": "FINE BAKING POWDER BISCUIT.\\nOne quart flour, one pint milk, three teaspoonfuls baking\\npowder, three tablespoonfuls lard, even teaspoonful salt.\\nMrs. W. F. Hyatt.\\nBring Your Cash With Your Coal Order and Get a Useful Present at\\n58 Main St. This is Holmes\\nBAKING POWDER BISCUIT.\\nOne quart flour, measured after sifting; one even teaspoon-\\nful salt, three rounding teaspoonfuls baking powder; sift all\\ntogether two or three times. Rub in one large tablespoonful\\nbutter with the tips of the fingers until as fine as meal add milk\\ngradually to make a soft dough, it will take nearly if not quite\\na pint; when just stiff enough to be handled, turn it on to a\\nwell floured board; toss with a knife until well floured; pat\\nit with a rolling pin but do not roll it, and when about half an\\ninch thick, cut into rounds and bake at once in a hot oven.\\nMrs. J. I. Merritt.\\nPUFF BALL MUFFINS.\\nOne well beaten tgg, one dessertspoonful sugar, pinch of\\nsalt, one cup milk add flour to make a thin batter beat until\\nbubbles arise; add three level teaspoonfuls baking powder.\\nPour into hot buttered gem pans. Mrs. H. C. Vining.\\nBring Your Cash With Your Coal Order and Get a Useful Present at\\n58 Main St. This is Holmes\\nMUFFINS.\\nOne egg, one tablespoonful sugar, two tablespoons melted\\nbutter, one cup sweet milk, one-half teaspoon soda, one tea-\\nspoon cream of tartar sifted into one and one-half cups flour.\\nBake twenty minutes in hot oven. This recipe makes eight\\nmuffins. Mrs. P. J. Lynch.\\nRYE MUFFINS.\\nOne rounding cup rye meal, one rounding cup pastry flour,\\none rounding teaspoon baking powder, one egg, one level tea-\\nspoon salt, one and one-eighth cups milk. Sift meal, flour,", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0023.jp2"}, "24": {"fulltext": "baking powder and salt together add milk and one egg well\\nbeaten beat all together until light. Put in muffin pans, bake\\nin a hot oven. This will make twelve muffins. Margaret\\nLyons,\\nBRAKFAST GEMS.\\nOne egg, two tablespoons sugar, one teaspoon melted butter,\\ntwo cups flour, two teaspoons baking powder. Beat eggs, add\\nsugar, butter and one cup milk lastly flour and baking powder\\nsifted together; pinch of salt. Bake in a hot oven. Mrs.\\nGeorge M. Hart.\\nRich and Poor, All Used Alike, 58 Main St. This Is Holmes\\nPOPOVERS (fine)\\nBeat two eggs without separating whites and yolks, until\\nlight; add two cups milk, then continue beating with an egg\\nbeater while two cups of sifted flour sifted again with one-half\\nteaspoon salt are gradually beaten into the liquid mixture.\\nButter an iron muffin pan, one with round cups preferred,\\nand put a level teaspoonful of butter in each cup. Then turn\\nin the batter, filling the cups two-thirds full. Bake in a hot\\noven about thirty-five minutes. This recipe makes about\\ntwelve large popovers. Mary Westberg.\\nPOPOVERS.\\nOne cup flour, one-fourth teaspoon salt, seven-eighths cup\\nmilk, two eggs, one-half teaspoon melted butter. Mix salt\\nand flour add milk gradually add egg, beaten until light, and\\nbutter which has been melted. Then beat two minutes, turn\\ninto hot gem pans and bake twenty-five to thirty-five minutes\\nin hot oven. Iron gem pans are best for popovers. Mrs.\\nH. T. Rhoades.\\nRich and Poor, All Used Alike, 58 Main St. This Is Holmes\\nCORN BREAD.\\nOne cup granulated Indian meal, four tablespoonfuls flour,\\ntwo tablespoonfuls sugar, one cup milk, one egg, one teaspoon-\\nful baking powder, a little salt. Bake in a buttered pan.\\nMrs. Geo. B. Holland.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0024.jp2"}, "25": {"fulltext": "BREAKFAST CORN CAKE.\\nOne cup flour, one-half cup Indian meal, one-fourth cup\\nsugar, one cup milk, one egg, one teaspoon soda, two tea-\\nspoons cream of tartar, one-half teaspoon salt. Bake in a quick\\noven. Mrs. Minnie Wade Rogers.\\nCORN CAKE.\\nOne egg, one teaspoon salt, one-half cup melted butter, one\\ncup milk, one and one-half cups sugar, one large cup white\\nflour, three-fourths cup Indian meal, one full teaspoon baking\\npowder. Mrs. Annie McCarthy.\\nRich and Poor, All Used Alike, 58 Main St. This Is Holmes\\nJOHNNY CAKE.\\nOne egg, one-half cup sugar, salt, one cup flour, level tea-\\nspoonful baking powder, a very heaping tablespoonful corn\\nmeal, one-half cup milk. Mix flour, corn meal, sugar, salt and\\nbaking powder thoroughly beat the egg, add the milk and stir\\ninto dry mixture. Bake in a shallow pan in a quick oven.\\n\u00e2\u0080\u0094Mrs. S. H. Eaton.\\nWHITE CORN MEAL CAKES.\\nOne cup granulated white corn meal, add salt and a Httle\\nsoda as large as a pea. Then partially scald the meal with boil-\\ning water. Then add one tablespoon sugar and two of flour,\\na small teaspoon of baking powder and wet it up with milk.\\nHave your fat about one-half inch deep in the frying pan and\\ndrop in by spoonfuls, turning quickly and often. Have dough\\nrather stiff. Mrs. Wm. H. Cook-Whitman.\\nRich and Poor, Ail Used Alike, 58 Main St. This Is Holmes\\nRICE CAKES.\\nTwo cups cold boiled rice, broken with a fork one and one-\\nhalf cups bread crumbs, one-half cup milk or more if bread is\\ndry; three unbeaten eggs, one-half teaspoon salt, one dessert-\\nspoon sugar. Brown nicely in buttered frying pan. Mrs.\\nH. E. Merritt.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0025.jp2"}, "26": {"fulltext": "COFFEE CAKES.\\nOne-half cup sugar, one-half cup butter, one-half cup mo-\\nlasses, one-half cup strong coffee, one cup raisins (chopped),\\ntwo cups pastry flour, one egg, one teaspoon soda, one tea-\\nspoon each of nutmeg, clove and cinnamon. Bake in small\\ntins. Will make fourteen or sixteen cakes. Mrs. W. H.\\nPoole.\\nVIRGINIA WAFFLES.\\nOne cup white corn meal, two cups boiling water, one cup\\nmilk, two and one-half cups flour, two eggs, one teaspoon\\nsalt, one-fourth cup melted butter, one-fourth cup sugar, three\\nteaspoons baking powder. Annie E. Wade.\\nHay, Grain and Poultry Supplies at Holmes Ames St. Office.\\nBUCKWHEAT CAKES.\\nOne cup buckwheat flour, one level tablespoon sugar, one-\\nhalf level teaspoon salt, two level teaspoons baking powder,\\none and one-fourth cups milk. Small cakes and serve with\\nbutter (softened) and maple syrup. Mrs. W. H. Poole.\\nCREAM TOAST.\\nTake as many slices of bread as required. Toast them light-\\nly and butter; pile on plate. Put one quart of fresh milk in\\nspider and heat quite hot. Take each slice of buttered toast,\\ndip in hot milk for a minute, removing without breaking to\\ndish in which it is to be served. Thicken the remaining milk\\nwith a little corn starch to the consistency of gravy, add a little\\nsalt and a piece of butter and pour over toast. If needed add\\na little more milk to the spider after dipping toast. Serve im-\\nmediately. Mrs. E. C. Cahoon.\\nHay, Grain and Poultry Supplies at Holmes Ames St. Office.\\nBROWN BREAD TOAST.\\nCut stale brown bread into slices and toast, taking care not\\nto scorch it. Butter liberally and sent hot to table. Ahina\\nLyons.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0026.jp2"}, "27": {"fulltext": "STRAWBERRY SHORTCAKE.\\nOne full pint pastry flour, one teaspoonful cream of tartar,\\none-half teaspoon soda, two tablespoonfuls shortening well\\nrubbed in mix with milk pinch of salt. Bake in two cakes,\\nwhen done spread over with butter.\\nFilling. Two-thirds cup sugar, one pint strawberries, one\\ncup cream. I think the canned strawberries are equally as\\ngood. Mrs. T. Gushing.\\nHay, Grain and Poultry Supplies at Holmes Ames St. Office.\\nSHREDDED WHEAT OMELET.\\nCrush one shredded wheat biscuit and add to it one egg\\nbeaten and a little milk, enough to moisten the whole a very\\nlittle salt and one-half teaspoon sugar. When thoroughly\\nmixed and soft spread on a buttered frying pan and brown\\nboth sides of the cake. This quantity serves one person. Mrs.\\nL. H. Shaw.\\nDAD S GRIDDLE CAKES.\\nOne-half cup of Indian meal, pinch of salt, very small pinch\\nof soda, one tablespoon of molasses. Pour hot, but not boil-\\ning water in until you get a thin batter, add about two table-\\nspoons of flour, thin out with milk to the right consistency\\nand fry. D. C. Holmes.\\nHay, Grain and Poultry Supplies at Holmes Ames St. Office.\\nNANTUCKET CORN MEAL GRIDDLE CAKES.\\nTake one cup corn meal and two cups of white flour, and\\nadd enough sour milk to make a fairly thick batter, add a\\nteaspoonful of salt, and a tablespoonful of sugar, and beat until\\nvery light. Let stand over night. Just before frying, add one\\nteaspoonful of baking soda dissolved in sweet milk, and one\\nor two eggs beat again thoroughly, and if too thick, use\\nmore sweet milk to thin batter. Rub the griddle with a piece\\nof salt pork, when it is hot, and fry at once.\\nMary B. Nesbitt, Nantucket.\\n23", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0027.jp2"}, "28": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n24", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0028.jp2"}, "29": {"fulltext": "All these are\\nKickers\\n58\\nMost hotel patrons.\\nMost school patrons.\\nMost railroad patrons.\\nMost telegraph patrons.\\nAll street car patrons.\\nAll newspaper patrons and reporters.\\nAll base ball cranks and preachers.\\nAll traveling men and poets.\\nSome cooks.\\nSome disappointed politicians and lovers.\\nSome labor agitators and women\\nsuffragists.\\nMost old maids and all old bachelors.\\nMost drinkers and all reformed drinkers.\\nAll minority parties and reform bodies\\nand all those who refuse to reform.\\nMost mistresses of hired girls, and all\\nhired girls who are not given\\nHolmes Special Soft Shamokin Coal\\nto cook with.\\n-^r Telephone\\n(XI ii uyL\u00c2\u00bb Connection.\\n25", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0029.jp2"}, "30": {"fulltext": "Eggs.\\nOMELET.\\nBeat the yolks of five eggs and the whites of three together\\nwith one teaspoon corn starch, a httle salt and pepper, one-\\nfourth cup melted butter, one-half cup sweet milk. Put into\\na well buttered frying pan and cook a light brown. When\\nready to take up, beat the whites of the two eggs stiff and\\nspread it on, then fold the omelet over and serve at once.\\nMrs. W. H. Thome.\\nPeanut Coal Holmes Special a Money Saver.\\nPOACHED EGGS.\\nBoil one pint milk. While boiling, beat six eggs to a froth\\njust before milk begins to boil add one-half tablespoon butter\\nand one teaspoonful salt and stir into it. Then pour in the\\neggs, stir gently until it thickens, not more than two minutes.\\nTake from stove and continue to stir half a minute, then pour\\nover two or three slices of toasted bread, which have been pre-\\nviously spread with butter. Very nice for breakfast. Mrs.\\nGeorgianna Jordan.\\nPOACHED EGGS WITH CREAMED SALMON.\\nStamp out four rounds of bread an inch thick; remove the\\ncenters, leaving a case with a narrow rim. Brush over the\\noutside of the cases with melted butter and brown them in the\\noven. Fill with canned salmon, flaked and heated in a cupful\\nof cream sauce. Dispose a poached tgg about salmon.\\nServe garnished with parsley and slices of lemon. Mrs. G. F.\\nJordan.\\nPeanut Coal Holmes Special a Money Saver.\\nHARD BOILED EGGS.\\nPut eggs in a sauce pan, cover with boiling water and let\\nstand on part of the range where they will keep just below\\nboiling point for twenty minutes. This will make the yolk dry\\nand mealy. Mrs. Mae Simpson.\\n26", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0030.jp2"}, "31": {"fulltext": "EGGS A LA SUISSE.\\nCover bottom of a baking dish with two ounces fresh butter.\\nCover with grated cheese. Break eight eggs carefully and put\\nlittle paprika and salt on each. Add a little cream and cover\\neggs with two ounces grated cheese. Brown in hot oven about\\ntwenty minutes. Inez M. R. Hill.\\nPeanut Coal Holmes Special a Money Saver.\\nEGGS A LA CREME.\\nEight hard boiled eggs, one cup white sauce, two table-\\nspoonfuls fine crumbs, one tablespoonful butter. Slice six of\\nthe eggs and put them in a pudding dish with the white sauce.\\nRub the yolks of the other two eggs through a sieve mix them\\nwith the bread crumbs and sprinkle them over the top of the\\ndish. Put bits of butter here and there. Garnish the dish\\naround the sides with points of buttered toast and the extra\\nwhites of the eggs cut in rings. Set the dish in the oven until\\nbrowned on top. Mrs. C. C. Merritt.\\nDELICATE EGG.\\nSeparate white from yolk of a perfectly fresh egg, being\\ncareful not to break yolk. Salt white and beat very stiff and\\nput in a buttered cup set cup in hot water in oven cover and\\nleave until just set, about a minute I think. Turn out on slice\\nof thin, hot toast. Mrs. A. C. Lawrence.\\nPeanut Coal Holmes Special a Money Saver.\\nBEST OMELET EVER MADE.\\nFour eggs, beating yolks separately dissolve four teaspoon-\\nfuls flour in little milk; stir into egg. Scald one teacup milk,\\nadding a small teaspoon butter and mix all together then beat\\nthe whites to a stiff froth and add to whole. Take the milk to\\ndissolve flour from the cupful. Butter spider and when edges\\nare set and puffed in center, set in oven to brown. Cheese,\\nham, chicken, etc. minced fine to fold in. Mrs. Minnie Wade\\nRogers.\\n27", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0031.jp2"}, "32": {"fulltext": "PRESERVING EGGS.\\n(From the United States Agricultural Department.)\\nFill an earthern or water-tight wooden vessel with eggs. To\\none part of water glass, also known as soluble glass, and sili-\\ncate of soda, add ten parts of tepid water, stirring the water\\nthoroughly and slowly into the water glass. When the result-\\nant mixture is cold, pour it gently over the eggs, using suffi-\\ncient to immerse them. Three pints of water glass and thirty\\npints or fifteen quarts wili generally cover fifty dozen of eggs.\\nKeep the vessel well covered and in a cool place. Copied by\\nMrs. L. H. Shaw.\\nUarnuma\\nwas thirty feet long, if you let Bamum tell it. When\\ncalled to account, he used to say that the snake\\nmeasured fifteen feet from head to tail, and fifteen\\nmore from tail back to head. Do not judge the dead\\nshow man hastily. There are many business men\\ntoday who think that if one-half they tell is the truth,\\nthey are doing well.\\ni[[ We want to talk Stationery to you, and we do not\\nclaim gold dollars for forty cents. We might claim\\nthat our 2 5 -cent box papers were worth half-a-\\ndollar, but they are simply the best we can possibly\\nbuy to sell for a quarter.\\nOur new 1 5-cent paper would be sold at a great\\nsacrifice if it was in some stores, but we bought it to\\nsell for I 5 cents, and when you see it you will see\\nthe value, h is the best we ever had for the price.\\nOur 1 0-cent box papers, 24 sheets of paper and\\n24 envelopes, are the best in the city. A pleased\\ncustomer is the best advertisement. We can please\\nyou at\\n58 MAIN ST.\\n28", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0032.jp2"}, "33": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n29", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0033.jp2"}, "34": {"fulltext": "OAL in Paper Bags\\nwith the hod printed\\non them.\\nTHIS is the COAL that costs you\\nnothing if not perfectly satisfactory.\\nYour grocer will take your name\\ncind pay you back your money. We\\nprotect him.\\nThis coal is Holmes Special Shamo-\\nkin, that sells for 75 cents a ton more thein\\nother bag coals, and gives better satis-\\nfaction. This is the coal that is all stove\\nsize in the bags marked S all No. I\\nShamokin Nut in the bags marked N\\nand vs^e have a bag printed in red ink\\nand marked P that sells for 2 cents less\\nand contains our popular Peemut Coal.\\nWe do not mix the sizes to make\\nmoney. Ask your grocer for this coal,\\nand you may be sure to get just w^hat\\nyou pay for.\\n3\u00c2\u00b0", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0034.jp2"}, "35": {"fulltext": "Soups.\\nPUREE OF CANNED SALMON.\\nRemove the oil, bones and skin from one-half can salmon\\nchop the salmon very fine. Boil one quart milk; melt one\\ntablespoonful butter, stir into it two level tablespoon fuls flour\\nadd the hot milk to this in small quantities blending each time,\\nuntil perfectly smooth add the salmon and when heated it is\\nready to serve. Hannah A. Hale.\\nDiaries, Almanacs and All Kinds of Reading Matter at Holmes\\nCORN PUREE.\\nOne can corn, one pint boiling water, one pint milk, one slice\\nonion, two tablespoons butter, two tablespoons flour, salt, very\\nlittle pepper. Chop the corn, add water and simmer twenty\\nminutes rub through a sieve scald milk with onion, remove\\nonion and add milk to corn. Bind with butter and flour cooked\\ntogether. Add salt and pepper. M. G. Weston.\\nTOMATO BISQUE SOUP.\\nOne pint can of tomato, one pint milk, scalded separately\\nthicken milk with one teaspoon corn starch put together and\\nstrain; season with butter, salt and pepper; add a little sugar\\nif desired. Mrs. L. F. Gurney.\\nDiaries, Almanacs and All Kinds of Reading Matter at Holmes\\nDELICATE SOUP.\\nCook two onions thinly sliced in one-fourth cup of butter\\nten minutes; add one quart chicken stock, cook slowly thirty\\nminutes strain thicken with two and one-half level table-\\nspoonfuls each of butter and flour cooked together. Add one\\ncup cream or rich milk season with salt and pepper and just\\nbefore sending to table add one tablespoonful finely chopped\\ngreen peppers. Mrs. C. C. Merritt.\\n3.1", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0035.jp2"}, "36": {"fulltext": "PEANUT SOUP.\\nTake two tablespoonfuls peanut butter and one tablespoon\\nflour, cream together and pour slowly over this one pint boil-\\ning water; stir constantly to keep smooth. Season with salt\\nand pepper. Add to this one pint scalded milk. If too thick\\nadd more hot water. Serve immediately with croutons or\\ncrackers. To be made of home made butter. Mary Packard.\\nCREAM OF CELERY SOUP.\\nTake two quarts of chicken stock for foundation. Boil one\\npint of milk chop one cupful celery fine add to chicken stock\\nwith two onions boil thirty minutes. Season with salt, black\\nand cayenne pepper to taste. Strain and thicken with Roux.\\nTo make a Roux, one tablespoonful butter, melt then add one\\ntablespoonful of flour; add this to the boiling milk, then the\\nstrained chicken stock. Mrs. Ellis B. Holmes.\\nRight Coal, Right Price, Right Treatment, or IVIoney Baci at Holmes\\nCELERY SOUP.\\nOne head celery, one pint water, one pint milk, one table-\\nspoonful chopped onion, one tablespoonful butter, one table-\\nspoonful flour, one-half teaspoon salt, one-half saltspoon pep-\\nper. Wash and scrape celery, cut into half inch pieces, cook\\nin one pint boiling salted water until soft. Cook the onion\\nwith the milk in a double boiler ten minutes, add to the celery.\\nRub all through a strainer and put on to boil again cook but-\\nter and flour together and stir into boiling soup. Add salt and\\npepper, boil five minutes, then strain into the tureen. Inez\\nM. R. Hill.\\nPARSNIP STEW.\\nBoil one-half pound fat and lean pork two hours, having\\nplenty of water. Clean three parsnips and cut in quite thin\\nslices, one onion of good size; add these to the boiling pork\\nand simmer for one hour; add a quart bowl of potatoes cut\\nin quite small pieces and cooked until thoroughly done.\\nSeason with salt and pepper and celery salt. Mrs. W. H.\\nPoole.\\n32", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0036.jp2"}, "37": {"fulltext": "PEA SOUP.\\nOne cup dried split peas soaked in cold water three hours;\\ndrain and put on to boil in two and one-half quarts water and\\none onion and a ham bone. Cook until soft and rub through\\nsieve. Season with salt and pepper, celery salt also if desired.\\nThis makes a good porridge. If a soup is desired dilute with\\nmilk or cream. Mrs. W. H. Poole.\\nRight Coal, Right Price, Right Treatment, or Money Back at Holmes\\nOATMEAL GRUEL.\\nPut in a double boiler one pint of water, two tablespoons\\nScotch oatmeal, scant teaspoon sugar and pinch of salt; let\\nit boil together a long time. Take off and strain, add one-half\\ncup of milk, a little piece of butter, and it is ready for use.\\nMrs. Allie V. Packard.\\nZZ", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0037.jp2"}, "38": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n34", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0038.jp2"}, "39": {"fulltext": "1\\nELxpenence\\nhas demonstrated that our Special Soft Shamo-\\nkin Coal in the cook stove is not an\\nExperiment.\\nIt is a fuel of assured value, and has\\nthe endorsement of\\nEiXperts\\nin the science of cooking. They agree that its\\nqualities as a cooking fuel are something\\nExtraordinary\\nnot merely because it is clean and free\\nfrom stone and slate, but it is also\\nExcellent\\ncoal to kindle quick, and hold\\nfire well. The\\nExpense\\nof housekeeping is reduced by^ buying coal at\\n58 MAIN STREET.\\n35", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0039.jp2"}, "40": {"fulltext": "Fish and Shell Fish.\\nHADDOCK A LA RAREBIT.\\nOne cup milk or thin cream, one-half cup flour, two cups\\nshredded cheese, two teaspoons mustard, pinch salt, one table-\\nspoon butter. Heat the milk, add flour, salt and mustard, sifted\\ntogether. Stir until thick and smooth, then add cheese and but-\\nter. Have haddock (four and one-half or five lbs.) split down\\nback, bone removed. Lay on a buttered platter. Spread the\\ndressing over and bake until a rich brown in gas oven. Serve\\non same platter. Eloise D. Harris, Melrose.\\nCribbage Boards, Playing Cards, etc., at Holmes\\nBAKED HALIBUT.\\nTwo pounds halibut steaks. Make poultry dressing, put\\nbetween slices, press together in shape of loaf; stand on the\\nedge and cover with dressing. Skewer on very thin slices of\\nsalt pork, with wooden toothpicks, removed when baked add\\none-quarter cup water and bake one hour. Take from the\\npan, add one cup cream to contents of pan, stir and cook two\\nminutes on top of stove pour over the fish when ready to\\nserve. Mrs. E. W. McAllister.\\nCribbage Boards, Playing Cards, etc., at Holmes\\nBAKED HALIBUT WITH TOMATO SAUCE.\\nClean two pounds halibut, put in baking pan, pour around\\nhalf the sauce, bake forty minutes, basting often.\\nTomato Sauce. Two cups tomatoes, one cup water, one\\nslice onion, three cloves, one-half tablespoon sugar, three table-\\nspoons butter, three tablespoons flour, three-fourths teaspoon\\nsalt, one-eighth teaspoon pepper. Cook tomato, water, onion\\nand cloves together for twenty minutes then add sugar, but-\\nter, flour, salt and pepper and cook ten minutes more. Strain.\\nMrs. D. E. Hall.\\n36", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0040.jp2"}, "41": {"fulltext": "BAKED HALIBUT.\\nTake two pounds of halibut, fill with stuffing made as fol-\\nlows Three crackers pounded fine, one egg, one pint milk, one\\nounce butter; season with salt and pepper. Bake one hour.\\nMrs. S. E. Stedman.\\nCribbage Boards, Playing Cards, etc., at Holmes\\nFILLET OF HALIBUT.\\nDress fish and cut in fillets. Melt one-fourth cup butter,\\nadd one-eighth teaspoon pepper, one tablespoon lemon juice,\\na few drops of onion juice, one-fourth teaspoon salt. Dip fil-\\nlets in mixture, dredge with flour and bake twelve minutes.\\nServe with Allemande Sauce.\\nAllemande Sauce. Melt two tablespoons butter, add two\\ntablespoons flour, one cup stock or milk, and season with salt,\\npepper and lemon juice. Just before serving add the beaten\\nyolks of two eggs. Maria W. Howard.\\nSALMON LOAF.\\nOne can salmon (flaked), four tablespoons melted butter,\\nthree eggs well beaten, one-half cup bread crumbs, dry and\\nfine, pepper, salt. Steam one and one-half hours.\\nSauce. Make a white sauce of milk thickened with corn\\nstarch; add one well beaten egg and liquor from can of\\nsalmon. B. O. G.\\nCribbage Boards, Playing Cards, etc., at Holmes\\nTURBAN OF FISH.\\nTake two pounds of halibut, cod or haddock, boil twenty\\nminutes in salted water to which one tablespoonful vinegar\\nhas been added. Let fish get cold and separate into flakes.\\nInto a double boiler put one quart milk and a small onion\\nsliced scald milk and remove onion melt one-half cup butter,\\nadd one-half cup flour, one level teaspoon salt, one teaspoon\\ncelery salt and pepper; add hot milk gradually, then add two\\neggs well beaten. Put a layer of fish on buttered dish, sprinkle\\n37", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0041.jp2"}, "42": {"fulltext": "with salt and pepper, cover with sauce continue until sauce\\nand fish are used, having sauce last; cover with buttered\\ncracker crumbs and bake in hot oven until crumbs are brown.\\nMrs. A. Wesley Stetson.\\nBAKED SWORDFISH.\\nTake two pounds of fish (have cut in a thick piece). But-\\nter an agate pan and put in the fish, sprinkle with salt and\\nflour and little pieces of butter. Bake in a good hot oven\\nthree-quarters of an hour. Just before taking from the pan,\\npour over one cup nice cream. Mrs. Orrin Joslyn.\\nCoal Promptly Delivered When Promised at Holmes\\nFRIED EELS, CAPE COD STYLE (Delicious).\\nAfter an eel has been thoroughly cleaned and finned, cut in\\nshort pieces about one and one-half inches long, so as to hide\\nthe shape. Fry out two fair-sized slices of fat pork, for an\\nordinary spider, then place the eels in the fat in the spider and\\nseason with salt and cover closely; let them cook very slowly\\n(just simmer) until tender. Then place directly over the fire,\\ntake the cover off the eels and fry brown quickly. Mrs. Zenas\\nW. Lewis.\\nCoal Promptly Delivered When Promised at Holmes\\nFINNAN HADDIE.\\nChoose a thick fish. Put in a saucepan, flesh side down\\ncover this with cold water and set it to cook on the back of the\\nrange. After it has set half an hour, draw it to a hotter part\\nof range and gradually heat the water to the simmering point.\\nLet simmer five or ten minutes, then drain fish carefully. Then\\nseparate the fish into flakes, discarding skin and bones. For\\neach cup of fish prepare one cup cream sauce; i. e., melt two\\ntablespoonfuls butter, cook in it two level tablespoons flour,\\none-quarter teaspoon each of salt and pepper, and gradually\\nadd one cup milk. Reheat the fish in the sauce. Put the fish\\n38", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0042.jp2"}, "43": {"fulltext": "and sauce into a buttered baking dish, in alternate layers, hav-\\ning the last layer of sauce. Cover with cracker crumbs (two-\\nthirds a cup to one-quarter cup butter) mixed with melted\\nbutter, and set into a hot oven to brown the crumbs. Mrs. W.\\nT. Lewis.\\nCoal Promptly Delivered When Promised at Holmes\\nCLAM CHOWDER.\\nOne-half peck clams or one quart from the shells. Boil them\\nin one pint of water until they open easily. Remove heads,\\nthen separate and chop the hard portion very fine. Fry three\\nslices of fat pork, adding when thoroughly fried, one large\\nonion cut in slices, being careful not to burn the onion. Peel\\nand cut very thin one quart of potatoes (after being sliced)\\nand cook in a small quantity of water until quite tender. Take\\nthe water in which the clams were boiled, put in kettle, add\\npotatoes, clams which have been prepared, onion with fat, add-\\ning pepper, salt if necessary. Have broth enough to more than\\ncover the whole mixture, then let it simmer slowly. Break\\nin some crackers. When about ready to serve, add as much\\nmilk as you please, one pint at least. M. G. Weston.\\nCoal Promptly Delivered When Promised at Holmes\\nCLAM CHOWDER.\\nOne quart raw clams, one quart milk, one quart sliced\\npotatoes. Separate the two parts of the clams, chopping the\\nrims and squeezing out the black in the stomachs. Fry four\\nor five slices of pork and after taking out the crisp slices of\\npork from the fat, add to the fat one quart of hot water, the\\nstomachs of the clams and a little salt and pepper. Cook this\\nmixture until potatoes are nearly done; then add the chopped\\nrims, the quart of milk and what clam water you have. Strain\\nthe clam water through a cloth and just bring the whole to a\\nboil. Dip crackers (in halves) in cold water, then put into the\\nchowder before serving. Mrs. L. H. Shaw.\\n39", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0043.jp2"}, "44": {"fulltext": "SCALLOP CHOWDER.\\nWash one quart of scallops in one-half pint of water. Re-\\nmove scallops and strain liquor through cheese cloth. Melt\\none-quarter cup butter, add one onion cut in thin slices stir\\nand cook until well browned add one cup water and cook five\\nminutes; strain this into the scallop broth and heat to boiling\\npoint. Add one pint sliced potatoes that have been boiled in\\nwater to cover five minutes and drained, and cook until the\\npotatoes are tender; add the scallops and cook five minutes.\\nCook one-quarter cup flour in one-quarter cup butter, stir this\\ninto one-quart hot milk; add this to above mixture when scal-\\nlops are cooked. Mrs. T. A. Hopkins.\\nMoney Back if Not Satisfied, and No Excuses at Holmes\\nRECIPE FOR TWENTY GALLONS CLAM\\nCHOWDER.\\nFour pounds fat pork, four quarts onions, five gallons pota-\\ntoes cut in dice, five gallons water, five gallons milk, three gal-\\nlons clams, two pounds butter, salt and pepper to taste. I use\\ncayenne pepper. I fry my pork and onions the day before.\\nFry out the pork and then fry the onions until corn color.\\nWhen I make my chowder I put on the five gallons of water;\\nwhen it boils I add potatoes, pork and onions, also all the clam\\nwater that comes with the clams. When potatoes are half\\ndone, add the clam rims after being put through the meat\\nchopper, and when two-thirds done, add the soft portion of\\nthe clams. When potatoes are thoroughly done, add milk and\\nlet it boil up twice. Stir it constantly after milk is added. I\\nmake mine in a farmer s boiler. When done and removed\\nfrom the fire, add the butter. This is enough for i6o people,\\nallowing one pint for each person. Clara H. Bartlett.\\nMoney Back if Not Satisfied, and No Excuses at Holmes\\nFISH CHOWDER.\\nTake small pieces of pork, let fry in bottom of kettle then\\nremove pork scraps and add two or three small onions, letting\\nthese cook until quite soft. Next add about one-half as much\\n40", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0044.jp2"}, "45": {"fulltext": "water as wanted when done, and potatoes which have been\\npreviously pared and sHced; when nearly done, add fish which\\nhas been fixed as follows Cook the fish in as little water as\\npossible, letting the water boil up once remove from stove\\nand take out all bones seasoning with salt, pepper and a small\\npiece of butter, and add cream or milk to suit. Mrs. Richard\\nA. Snow.\\nCLAM CAKES.\\nOne quart raw clams, prepare by squeezing out the black\\npart of the clam, then chopping the rims. To the clams thus\\nprepared, add two cups of wetting (milk and clam water),\\neight butter crackers rolled fine, one egg, one large cup sifted\\nflour, two dessertspoons sugar, salt to taste, two full teaspoons\\nbaking powder. Fry in spider with good supply of fat in shape\\nof griddle cakes. Mrs. L. H. Shaw.\\nMoney Back If Not Satisfied, and No Excuses at Holmes\\nQUAHAUG FRITTERS.\\nTake twelve good-sized quahaugs, take from the shell and\\nchop rather fine. Add two boiled potatoes after mashing fine\\ntwo eggs, and flour enough to drop from a spoon. Fry in nice\\nfat and drain on paper and serve hot. Mrs. Julia Joslyn.\\nOYSTER COCKTAILS.\\nOne quart best oysters, one bottle horseradish, four table-\\nspoonfuls vinegar, one teaspoonful Halford or Worcestershire\\nsauce, juice of two lemons, few drops of Tobasco sauce. Will\\nserve six or eight persons. Mrs. George Howard.\\nMoney Back if Not Satisfied, and No Excuses at Holmes\\nFRIED SCALLOPS.\\nPour boiling water over scallops, let stand two minutes,\\ndrain thoroughly; put between two towels and dry. Season\\nfine cracker crumbs with salt and pepper; dip the scallops in\\nthe crumbs, then in beaten eggs to which has been added one\\n41", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0045.jp2"}, "46": {"fulltext": "tablespoonful of water, and again in crumbs. Cover the bot-\\ntom of a frying basket with the scallops (do not heap them),\\nfry in deep hot fat until brown. Serve at once. Tartar sauce\\ncan be served with them. Mrs. Marcus Hall.\\nDiaries, Almanacs and All Kinds of Reading Matter at Holmes\\nFRIED OYSTERS WITH CREAM HORSERADISH\\nSAUCE.\\nFree the oysters from all shells, wipe each one carefully\\ntill it is quite dry, then sprinkle them with pepper and salt and\\nset away for an hour or more. Take out, roll in very fine\\ncracker Tumbs then in the beaten yolks of eggs, again in fine\\ncrumbs and drop into boiling fat to brown quickly.\\nHorseradish Sauce. For the horseradish sauce take three\\nlevel tablespoonfuls grated horseradish root, one tablespoonful\\nvinegar, one-quarter teaspoon salt, few grains cayenne mix\\nthese ingredients together and add four tablespoonfuls thick\\ncream beaten stiff. Mrs. Addie Joslyn.\\nDiaries, Almanacs and All Kinds of Reading Matter at Holmes\\nESCALLOPED OYSTERS.\\nOne pint oysters roll the necessary quantity of cracker\\ncrumbs, soak them in milk until soft. Season to taste with salt\\nand pepper. Put a layer of the soft crumbs on bottom of bak-\\ning dish, a layer of mixture until dish is filled, having crumbs\\nlast dot pieces of butter over top. Sprinkle with salt and\\npepper and bake until brown in a hot oven. Clara H. Bart-\\nlett.\\n[THIS IS holmes;\\nST. -STORE- 58MAIN ST. OFFICE- SIT", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0046.jp2"}, "47": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n43", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0047.jp2"}, "48": {"fulltext": "When You are Hungry\\nWhat Do You Eat?\\nIf you are very hungry, you eat anything eatable\\nyou can reach. You prefer good food well cooked,\\nthough, don t you?\\nWhen Your Stove Gets Hungry\\nWhat Does It Eat\\nIt eats what you put in it, but it can t eat stone\\nand dirt. Holmes Coals are to your stove what\\ngood, well cooked food is to you, and they will help\\nmake your own food well cooked.\\nA pleased customer is the best advertisement.\\nHolmes Coals please.\\n58 Main St., Enterprise Bldg.\\noooooooooooo O O o o\\no o o o o oo o o o o o o o o o\\n44", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0048.jp2"}, "49": {"fulltext": "Meat.\\nBOILED MUTTON\u00e2\u0080\u0094 CAPER SAUCE.\\nUse the upper half of leg of mutton. Put over fire in boil-\\ning water to cover it, with one tablespoon salt and a small red\\npepper boil gently two hours, or until tender. Caper sauce is\\nmade by thickening one pint boiling milk with one tablespoon-\\nful flour dissolved in a little cold water and strained add one\\ntablespoonful capers serve hot over the mutton. Garnish with\\nparsley.\\nSubscriptions for Any Paper or IVIagazine as Low as the Lowest, at\\nHoimes 58 iVIain St.\\nBEEF TENDERLOIN, MILANAISE.\\nPlace tenderloin in pan with slice of fat pork over and under\\nit put into pan one onion peeled, one carrot and one green pep-\\nper with enough boiling water to cover all. Bake slowly one\\nhour. Meantime boil one-half package spaghetti in salted\\nwater twelve minutes then drain and let stand in cold water.\\nFor sauce, brown together two teaspoonfuls flour and butter\\nand gradually mix with one pint of gravy from the meat, and\\nadd the spaghetti. Slice the tenderloin, put sauce over it and\\nserve immediately.\\nSubscriptions for Any Paper or Magazine as Low as the Lowest, at\\nHolmes 58 IVIain St.\\nBRAISED FILLET OF BEEF.\\nSelect a fresh beef tenderloin, large or small according to\\nparty to be served. Wipe well with dry towel, place in baking\\npan with a little hot water. Chop one onion, one tomato, one\\ngreen pepper and sprinkle over the meat, pinch of white pep-\\nper, one teaspoon salt. Roast in medium oven forty-five min-\\nutes, keeping a little water in pan to avoid meat becoming too\\ndry. Make sauce as follows Strain liquor from baking pan,\\nadd one pint stock or water, take ofif grease with ladle add\\none can champignons (mushrooms), thicken with one table-\\n45", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0049.jp2"}, "50": {"fulltext": "spoon cornstarch dissolved in little cold water. Slice the fillet\\nin portions and turn sauce over same. Serve hot with parsley\\ngarniture.\\nThese three recipes were contributed by Herbert L. Aldridge,\\nChef, Atlantic City, New Jersey.\\nPoker Chips, Dice and Playing Cards at Holmes\\nPOT ROAST OF BEEF.\\nFour to six pounds from the middle or face of the rump, the\\nvein or the round. Wipe with a clean, wet cloth. Sear all\\nover by placing in a hot frying pan and turning until all the\\nsurface is browned. Put in a kettle with one cup of water and\\nplace it where it will keep just below the boiling point. Do\\nnot let the water boil entirely away, but add only enough to\\nkeep the meat from burning. Have the cover fit closely to\\nkeep in the steam. Cook until very tender, but do not let it\\nbreak. Serve hot or cold. The meat when cold is delicious,\\ncut in quarter inch slices and sauted in hot butter. Mrs. W.\\nH. Thome.\\nPOT ROAST OF BEEF.\\nA square of beef cut from the round, brown it in some of its\\nfat in a frying pan, on all sides. Then add two full cups of\\nhot water, cover closely and set in the oven and cook slowly\\nuntil the meat is almost ready to fall apart. There should be\\nonly enough water for a gravy when the meat is done. Season\\nthe gravy with salt and pepper, and if desired it may be thick-\\nened a little. This makes tough meat tender and palatable.\\nHam can be used the same way. Mrs. L. F. Gtirney.\\nPoker Chips, Dice and Playing Cards at Holmes\\nMEAT LOAF.\\nTwo pounds raw beef (rump or round), one-half pound raw\\npork (chops), two small onions, one-half cup milk, one egg,\\none-half teaspoon salt, pepper, one-half cup rolled crackers,\\ntwo tablespoonfuls tomato. Put meat and onion through meat\\nchopper, and add the other ingredients. Mix together into a\\nloaf and bake one hour, basting frequently. Mrs. W. P. Chis-\\nholm.\\n46", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0050.jp2"}, "51": {"fulltext": "BEEF LOAF.\\nOne pound hamburg steak, one-half pound pork sausage,\\none cup bread or cracker crumbs, two eggs, two cups milk,\\none large teaspoonful salt, one-half a nutmeg. Mix all to-\\ngether and bake in bread pan half or three-quarters of an hour.\\nMrs. Clara M. Folger.\\nMEAT LOAF.\\nTwo pounds beef or veal, hamburged; one-quarter pound\\nsalt pork or suet, hamburged two small onions chopped fine,\\none cup crackers rolled very fine; salt; two eggs beaten welt;\\none teaspoonful turkey seasoning; one cup milk; bake three-\\nquarters of an hour, Mrs. G. E. Boiling, Mrs. B. O. Gibbs.\\nE. A. F.\\nPoker Chips, Dice and Piaying Cards at Holmes\\nVEAL LOAF.\\nTake three and one-half pounds of veal from the leg and\\nchop it very fine add six powdered crackers, one-half pound\\nof salt pork chopped fine and two eggs well beaten. Season-\\ning with one tablespoonful salt, one teaspoonful black pepper,\\none-half teaspoonful allspice, one-half teaspoonful ground\\nclove, one-half small onion chopped fine sage or sweet mar-\\njoram may be used instead of onion if preferred. Knead all\\nthis together and make into a loaf and place on a tin sheet.\\nBeat one tgg and pour it over the loaf; put bits of butter on\\ntop and sift over it one-half pound of cracker crumbs. Take\\none-half teacup of hot water, add a piece of butter the size of\\na nutmeg, and with this baste the loaf three or four times while\\nbaking. Bake two hours. When cold cut in thin slices and\\nserve for either breakfast or tea. Mrs. Geo. A. Monk.\\nPoker Chips, Dice and Piaying Cards at Holmes\\nBRAISED BEEF.\\nSix thin slices fat pork, one onion, one and one-half\\npounds round steak (cut thick), salt and pepper, one heaping\\ntablespoonful flour. Fry out pork, add sliced onion and fry\\na delicate brown. Remove onion. Cut steak into pieces about\\n47", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0051.jp2"}, "52": {"fulltext": "one and one-half inches square and fry a nice brown on all\\nsides then add salt and pepper to taste, sprinkle over all the\\nflour, stir well and pour over boiling water enough to cover,\\nand cook slowly until meat is tender (about three hours).\\nAdd water if it boils away too rapidly. Mrs. F. A. Sweetland.\\nHolmes Has Coal That Will Suit You for All Purposes.\\nHAMBURG STEAK.\\nOne and one-half pounds bottom of round, one-quarter\\npound kidney suet, run through meat grinder (medium knife).\\nAdd pepper and salt to taste. Make into small cakes and cook\\nin hot spider with a little pork fat. Serve with brown gravy,\\ntomato or onion sauce.\\nOnion Sauce. Boil until tender three or four onions. Drain\\nand pass through sieve season with salt and pepper and stir\\nin one dessertspoon flour and add to the gravy in the spider\\nafter removing the cakes to a hot platter. Let sauce come to\\na boil and pour over cakes. Mrs. W. H. Poole.\\nPRESSED VEAL.\\nBoil a shin of veal in four quarts of water until the bones\\ncan be taken out and the water is nearly boiled away. Chop\\nmeat fine. Season with powdered mace, pepper and salt; add\\ntwo crackers pounded and sifted and parsley cut small. Mix\\nwell together with the water that remains in the kettle, and put\\ninto a bowl previously wet with cold water. As you fill the\\nbowl add slices of two or three hard boiled eggs cover thei\\nbowl with a plate set a weight upon it and let stand until next\\nday. Mrs. Geo. A. Monk.\\nHolmes Has Ccal That Will Suit You for All Purposes.\\nVEAL OYSTERS.\\nTake a medium thick slice of veal steak and cut into rounds\\nthe size of an oyster. Season well and roll in beaten egg, then\\nin fine bread crumbs. Place in frying basket and immerse in\\nhot fat. The veal may be cooked a little before preparing as\\notherwise the oysters may brown before the meat is\\nthoroughly cooked. Serve with brown gravy or tomato sauce.\\nMrs. R. Hogg, Jr.\\n48", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0052.jp2"}, "53": {"fulltext": "LAMB TERRAPIN.\\nTwo cups cold lamb cut into dice, two tablespoons butter,\\none teaspoon mustard, one tablespoon flour, one tablespoon\\nWorcestershire sauce, one cup stock or gravy or meat extract\\nor water, one-quarter cup cream, two hard boiled eggs, two\\ntablespoonfuls sherry if liked. Make a sauce by blending but-\\nter, flour and mustard, adding the stock, cream and sauce and\\ncooking five minutes after it boils. Put in next the yolks of\\neggs rubbed through a sieve and the meat. Heat gently, add\\nwhites of eggs cut small, season and serve on toast. Mrs.\\nHeman Eldridge.\\nHolmes Has Coal That Will Suit You for All Purposes.\\nSOUTHERN BAKED TRIPE.\\nCut tripe in squares and spread over with bread and onion\\ndressing. Roll up and fasten with toothpicks; dredge with\\nflour and spread with a little soft butter. Bake in hot oven\\nover one-half hour, basting frequently with butter and hot\\nwater. Garnish with lemon slices and pass melted butter with\\na dash of paprika added. Fresh tripe should always be used\\nas the pickled destroys the delicate flavor. Mrs. A. L. Garvin.\\nFRIED TRIPE.\\nCut cold boiled tripe in pieces three inches square and lay\\nthem for one-half hour in one tablespoon olive oil, two table-\\nspoons vinegar, salt and pepper. Roll in cracker crumbs and\\nfry in hot pork fat or butter. Mrs. M. Smith.\\nHolmes Has Coal Tliat Will Suit You for All Purposes.\\nSHREWSBURY SAUSAGE.\\nChop fine one-quarter pound beef, same of veal, one-half\\npound lean pork and same of bacon. Season lightly with pep-\\nper and salt and a little powdered sage. Press closely in a\\nstraight-sided pan. Boil two cups of yellow split peas until\\nthey can be put through a colander. Season with pepper and\\nsalt and a few drops of lemon juice, and put the mixture in a\\npudding dish buttered. Slice meat mixture in half-inch slices\\nand lay over peas. Bake in hot oven three-quarters of an hour.\\nServe with tart apple sauce. Mrs. A. L. Garvin.\\n49", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0053.jp2"}, "54": {"fulltext": "PORK CHOPS, SOUTHERN STYLE.\\nSelect nice meaty chops and spread the following dressing\\non them, add a Httle water and bake one hour or more.\\nDressing. One cup bread crumbs, one tablespoon butter,\\none egg, poultry seasoning, salt and pepper. Veal steak or\\ncutlets can be used instead of pork chops if desired. Mrs. W.\\nD. Lockhart.\\nBAKED BEEF STEW.\\nTwo pounds leg beef cut in small pieces, one large carrot,\\none onion, one cup peas, one teaspoonful minute tapioca, one\\nteaspoonful bread crumbs, one-half teaspoon vinegar, three\\ncloves, pinch of nutmeg, salt and pepper slice vegetables, pack\\nin layers, cover with cold water, cover tightly and bake two\\nand one-half or three hours. Mrs. W. D. Lockhart.\\nWirt Fountain Pens, Warranted Best on Earth or Money Back, at Holmes\\nBEEFSTEAK PIE.\\nCut up rump or flank steak into strips two inches long and\\nabout an inch wide. Stew them with the bone in just enough\\nwater to cover them, until partly cooked. Have one-half\\ndozen cold potatoes sliced line a baking dish with pie paste\\nput in a layer of the meat with salt, pepper, sliced onions, then\\nsliced potatoes with bits of butter dotted over them, then the\\nsteak alternated with layers of potatoes until the dish is full.\\nAdd gravy or broth, having first thickened it with brown flour.\\nCover with a top crust, making a slit in the middle. Brush a\\nlittle beaten egg over it and bake until quite brown. Very nice\\nfor tea. Mrs. N. P. Appleton.\\nWirt Fountain Pens, Warranted Best on Earth or IVloney Back, at Holmes\\nTO ROAST BEEF.\\nSprinkle bottom of dripping pan with flour and pepper two\\nor three thin slices of fat pork, then place meat on the pork;\\nsprinkle flour and pepper on top of the meat and spread thin\\nslices of pork. Put into a hot oven to sear the outside. Then\\nadd boiling water and baste and bake. Serve hot. The gravy\\nmay need a little thickening. Mrs. W. H. Poole.\\n5\u00c2\u00b0", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0054.jp2"}, "55": {"fulltext": "KIDNEY WITH TOMATO SAUCE.\\nCut in small pieces a fresh kidney and fry in hot lard. When\\nalmost done add to it a sliced onion, one-half cup tomatoes\\nand a slice of ham. Let all fry together and when done add\\nteaspoonful flour, piece of red pepper and teaspoonful chopped\\ngarlic and parsley. Thin with a little water; season with salt\\nand let boil a few minutes when it is done. Mrs. J. S. Kent.\\nFRIED RABBIT.\\nSoak in salt and water from two to four hours. Parboil un-\\ntil tender. Fry in butter until brown; add salt and pepper\\nwhile frying. Mrs. S. E. Keith.\\nWirt Fountain Pens, Warranted Best on Earth or Money Back, at Holmes\\nSPAGHETTI A LA BIG SANDY.\\nOne pound pork chops, package of spaghetti, three medium\\nsized onions, three peppers, green or ripe as you choose. Fry\\nthe chops after cutting them in small pieces, then add the onion\\nsliced, fry until tender but not brown add one can tomatoes\\nand simmer until the pork is well done. Chop the peppers (re-\\nmove the seeds) and add to this. Cook the spaghetti in salted\\nwater until tender pour cold water over it and drain well\\nthen add to the other things and stand where it will keep warm,\\nbut not cook any more. P. W. H.\\nWirt Fountain Pens, Warranted Best on Earth or iVioney Back, at Holmes\\nAMERICAN CHOP SUEY.\\nHave cooked one-half cup macaroni and one-quarter cup\\nrice. Fry two slices of fat pork and one large onion sliced;\\nthen add one pint of tomato, one pound of hamburg steak, the\\ncooked rice and macaroni mix well and cook until done.\\nServe hot. Mrs. W. H. Senter.\\nMBYpURE riEAN\\n^AGSlEERlESStOAL\\n51", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0055.jp2"}, "56": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n52", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0056.jp2"}, "57": {"fulltext": "OUR BOW\\nI\\nOUR BUSINESS\\nI\\nOUR BELIEF\\nI\\nOUR FACILITIES\\nI\\nOUR Mono\\nI\\nOUR DESIRE\\nI\\nOUR SIGNS\\nI\\nis hereby repeated to the readers\\nof the Hospital Cook Book. We\\nwish you contiaued prosperity and\\nis the sale (and prompt and careful\\ndelivery) of first-class clean coal\\nof all kinds.\\nis that people who once give us\\ntheir coal orders will never regret it.\\nare of the best for the purchase,\\nstoring and deliverj of coal war-\\nranted to be as represented.\\nis a pleased customer is the best\\nadvertisement, and we please our\\ncustomers.\\nis the extension of our business to\\njust about double its present\\ndimensions.\\nare at 58 Main St., 64-70 Ames\\nSt., a third is on Plain St., and the\\nfourth on Perkins Ave., and they\\nall read THIS IS HOLMES\\n53", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0057.jp2"}, "58": {"fulltext": "Poultry.\\nMOCK TURKEY.\\nHave the bone removed from a fresh shoulder of pork.\\nMake a stufiing of two cups crumbs (either bread or cracker),\\none teaspoon salt, two teaspoons poultry seasoning, one table-\\nspoon butter. Add hot water to make right consistency. Use\\nan onion if liked. Fill the cavity with the stuffing sew up as\\nyou would a turkey. Sprinkle flour over it and three table-\\nspoons celery salt. Add one and one-half pints of hot water\\nbake three or four hours according to size. Mrs. E. W. Mc-\\nAllister.\\nBRAISED FOWL.\\nDraw, singe and prepare the fowl as for roasting. Saute\\n(brown) the fowl on all sides in a frying pan containing about\\nfour tablespoons bacon or salt pork fat; add two cups water,\\na small carrot and an onion sliced, two or three sprigs of pars-\\nley and a bay leaf. Heat to the boiling point, cover and set in\\nthe oven. When cooked, strain the liquid, remove the fat and\\nthicken with flour cooked together (two tablespoonfuls but-\\nter, one and one-half tablespoonfuls flour, one cup of the liquid,\\none-quarter teaspoon salt if needed, few grains pepper) a\\nlittle tomato puree improves it. The sauce may be poured over\\nthe fowl or served separate. The length of time for cooking\\ndepends on age of fowl. Cook a fowl a year old from two to\\nthree hours or until tender. Mrs. IV. B. Baldwin.\\nNo Order Too Large or Too Small for Prompt and Careful Attention at\\nHolmes\\nJAMBALAYA OF CHICKEN.\\nCut in pieces a young chicken and slices of raw ham. Fry\\nthe whole in hot lard and set aside. In the same lard fry an\\nonion and a tomato when nearly done add one cupful rice, the\\nchicken and ham and let all fry together, stirring constantly.\\nAdd enough water to cover the whole and let boil slowly until\\ndone. Season with strong pepper, bay leaves, chopped pars-\\nley and thyme. When cooked let dry a little and serve hot.\\nMrs. J. S. Kent.\\n54", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0058.jp2"}, "59": {"fulltext": "CHICKEN TERRAPIN.\\nFrom one well boiled chicken separate all the meat from the\\nbones and skin and cut and shred it in small pieces, mincing\\nit finely. Season the meat with mace, red pepper and salt and\\ncover it with new milk or milk and cream and let it stand and\\nsimmer before boiling. When at a boil stir in butter the size\\nof a walnut or egg in which has been rubbed a little flour and\\njust before dishing the yolks of two hard boiled eggs rubbed\\nsmoothly with a little sherry wine. Add also a glass of wine\\nserve hot. Mrs. R. R. Shippen.\\nNo Order Too Large or Too Small for Prompt and Careful Attention at\\nHolmes\\nCHICKEN FRICASSEE.\\nBoil the chicken in just enough water to cover until tender,\\nseasoned with salt and pepper. Pour off the liquor, and to one\\npint add three tablespoonfuls flour rubbed smooth with a piece\\nof butter the size of a large tgg. When the flour is cooked,\\npour in a gill of cream or milk, and when simmering add yolk\\nof one egg well beaten. Pour over chicken on platter. Very\\nnice. Mrs. G. M. Hart.\\nNo Order Too Large or Too Small for Prompt and Careful Attention at\\nHolmes\\nPRESSED CHICKEN.\\nBoil a fowl in as little water as possible, till very tender.\\nRemove the skin, pick the meat apart and mix dark and light\\ntogether. Remove the fat from the liquor and season the liquor\\nhighly with salt, pepper and celery salt. Boil down to one\\ncupful and then mix with the chopped meat. Butter a mould\\nand decorate the bottom and sides with slices of hard boiled\\neggs pack the meat into the mould and set away to cool with\\na weight on the meat. Turn out and slice. Mrs. N. G. Hunt.\\nNo Order Too Large or Too Small for Prompt and Careful Attention at\\nHolmes\\n55", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0059.jp2"}, "60": {"fulltext": "JELLIED FOWL OR CHICKEN.\\nCook until the meat falls from the bone. Chop meat fine.\\nHave ready one tablespoonful granulated gelatine softened in\\na little cold water. Dissolve in one pint of the water the fowl\\nwas boiled in, which must be boiling. Add one-half grated\\nonion, pinch of pepper, one-half teaspoon salt or season to\\ntaste. Pour over the chopped chicken and put in bread pan\\nwhich has been lined with oiled paper. Set aside to become\\ncold. Slice thinly and serve. Mrs. B. J. Fuller.\\n^rP i? 2?= ^S^ /S^ \u00e2\u0080\u00a2.\u00c2\u00a37 i5 ^5= .27 :?7.,:-7.,:2:7 \u00e2\u0080\u00a2.i? ^2^ ^:Z\\nm\\nm\\nm\\nm\\nm\\nm\\nm\\nm\\nm\\nm\\nh\\nh\\nm\\nm\\nm\\nm\\nPut It On the Slate.\\nWhat?\\nThe blame for clinkers, clogged up stoves,\\nashes to sift, etc.\\nHave you seen those piles [of slate in\\nHolmes coal yard\\nThere is slate in all coal.\\nThe man who sells the purest coal will\\nhave the most slate on hand. We\\ncarefully pick out the slate by hand\\nbefore we weigh the coal. It costs\\nus money, but it saves you more if\\nyou buy at 58 Main Street.\\nTHIS IS HOLMES Corp.\\nw", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0060.jp2"}, "61": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n57", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0061.jp2"}, "62": {"fulltext": "Ask Your\\nGrocer for a\\nBAG OF COAL\\nwith the Hod\\non it.\\nHE highest priced coal (ex-\\n1 cept Franklin) that is sold\\nin Brockton is HOLMES\\nSPECIAL SOFT SHAMO-\\nKIN STOVE, and it is as\\nhigh in quality as it is in\\nprice. It is thoroughly re-\\nliable in every way, and warranted\\nsuperior to anything in the market\\n(except Franklin), and that is the\\ncoal we are putting up in paper bags\\nfor grocers to sell.\\n^Your grocer will refund the money for any\\nbag of our coal not perfectly satisfactory and as\\nrepresented, and you can keep the coal.\\nA Trial Will Convince You.\\n58", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0062.jp2"}, "63": {"fulltext": "Vegetables.\\nSPAGHETTI.\\nBreak spaghetti into boiling salted water, cook thirty min-\\nutes, drain in colander. Into a well buttered baking dish, place\\na layer of spaghetti, layer of minced onion, layer of tomatoes,\\nover these grated cheese, pieces of butter, dash paprika. Re-\\npeat layers until dish is full over all scatter buttered cracker\\ncrumbs, more grated cheese; bake in oven twenty or thirty\\nminutes. Mrs. H. L. Tinkham.\\np. O. station 4, 58 Main St., Does More Post Office Business Tlian Any\\nTown in the State.\\nSPAGHETTI OR MACARONI WITH TOMATO\\nSAUCE.\\nOne-half pound spaghetti, one can Campbell s tomato soup.\\nTake one-half pound spaghetti, put into boiling salted water\\nand cook twenty minutes put into colander and pour cold\\nwater over it (drain). Take one can Campbell s tomato soup\\nand bring to boiling point, add spaghetti and boil three minutes.\\nPut into serving dish and grate over it a little cheese, or serve\\nwithout the cheese if one does not care for it. Mrs. F. A.\\nSweetland.\\np. O. Station 4, 58 Main St., Does More Post Office Business Than Any\\nTown In the State.\\nGREEN CORN.\\nCut the corn from six ears of new and tender com, leaving\\nas much of the hull on as possible. Chop fine half of green\\npepper, a little grated onion and tomatoes peeled and cut up\\nfine add these to the com. When the whole has come to the\\nboiling point, let simmer about fifteen minutes or until reduced\\nsomewhat. Add meanwhile one-half teaspoon each of salt and\\nsugar and just before removing from the fire, two teaspoonfuls\\nbutter. Mrs. Florence Kennedy.\\n59", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0063.jp2"}, "64": {"fulltext": "STUFFED PEPPERS.\\nCut tops of six green peppers nearly off and remove seeds.\\nChop fine three medium sized tomatoes, or use one-half cup\\ntomato pulp from can. Add one-half cup finely chopped ham\\nand chicken, one-half cup soft bread crumbs, two teaspoonfuls\\nfinely chopped onion, one teaspoon Worcestershire sauce, salt,\\npepper and cayenne to taste. Heat mixture in one tablespoon-\\nful olive oil and fill peppers. Place peppers closely together in\\nbaking pan, pour in one cup boiHng water and bake twenty\\nminutes. Serve with tomato sauce. Mrs. C. C. Merritt.\\nHave You Tried Shamokin Coal in The Bag With the Hod On, at Your\\nGrocer s?\\nCARROTS.\\nScrape and cook in boiling salted water until tender. Peel\\nand cut in cubes. For one pint, put one tablespoon butter in\\npan with one-half teaspoon sugar and salt, one teaspoon lemon\\njuice and pepper. Toss the carrot in this until hot and the but-\\nter absorbed. Mrs. E. W. McAllister\\nEASY ESCALLOPED TOMATO.\\nOne can tomato, one package Uneeda biscuit, salt, pepper\\nand butter. Roll crackers fine, stir into tomato. Season with\\nsalt and pepper, and dot with lumps of butter. Bake one-half\\nhour in hot oven. Mrs. E. F. O Neil.\\nHave You Tried Shamokin Coal in The Bag With the Hod On, at Your\\nGrocer s?\\nBUTTERED BEETS.\\nBoil three or four medium sized beets. When boiled drop\\ninto cold water and slip off the skins. Put in a wooden tray and\\nchop them quite coarse. Return to a hot saucepan, add level\\nteaspoon salt, a dash of pepper and one-quarter cup butter.\\nStir the beets over and over in the butter until it is melted.\\nServe in a hot dish. Mrs. W. H. Senter.\\n60", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0064.jp2"}, "65": {"fulltext": "CREAMED POTATOES.\\nFor a pint of cold boiled potatoes cut in small pieces, use\\none-half cup milk, a few bread crumbs, one tablespoon butter,\\nsalt and pepper to taste. Cook until the milk is absorbed and\\nthickened by the bread and potatoes. When ready to serve,\\nadd some finely chopped parsley. A. M. H.\\nDUCHESS POTATOES.\\nTo two cups hot riced potatoes add two tablespoons butter,\\none-half teaspoon salt and yolks of three eggs slightly beaten.\\nShape, using pastry bag and tube, in forms of pyramids, leaves,\\nroses, etc. Brush over with beaten egg diluted with one tea-\\nspoon water and brown in hot oven. Hannah A. Hale.\\nHave You Tried Shamokin Coal in The Bag With the Hod On, at Your\\nGrocer s?\\nSCALLOPED POTATOES.\\nPare and slice enough potatoes to make three pints. Cover\\nwith water that is boiling and salted, bring quickly to the boil-\\ning point. After boiling about three minutes, drain, rinse in\\ncold water and drain again. Put in a baking dish for serving\\n(that has been well buttered) a layer of potatoes and sprinkle\\nwith salt, add bits of butter here and there, also a few shavings\\nof onion and a little finely chopped parsley. Continue the lay-\\ners until the dish is loosely filled then pour in milk to come\\nto the top of the dish. Bake in a moderate oven. Mrs. W. B.\\nBaldmin.\\nHave You Tried ShamoI in Coal in The Bag With the Hod On, at Your\\nGrocer s?\\nBAKED EGG PLANT.\\nRemove the interior of a large egg plant with a silver knife,\\nleaving a shell about one-quarter inch thick. Mix the pieces\\nof egg plant with an onion cut up fine, cover with water and\\ncook until tender mix with bread crumbs, salt and pepper.\\nFill the shell and bake in quite hot oven. Do not cook until\\nthe shell shrivels. Mrs. C. C. E.\\n6i", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0065.jp2"}, "66": {"fulltext": "BERMUDA ONIONS STUFFED.\\nRemove the center from the onions after peeling them, leav-\\ning only a sufficiently thick shell to hold the dressing. Fill the\\ncenters vi^ith minced veal or chicken or combination of meats\\nat hand; season the meat highly with salt, pepper and other\\ncondiments if liked. Cover tops with bread crumbs and put\\na generous piece of butter on each. Place in a buttered baking\\npan and turn in a cup of boiling water. Bake until onion is\\ntender. Mrs. W. H. Poole.\\nHolmes Special Soft Shamokin, Best Cook Stove Coal In Brockton at\\nAny Price. 58 Main St.\\nPEAS AND CARROTS.\\nEqual quantities of green peas and carrots. The carrots cut\\nin small cubes. Season well with salt, pepper and butter.\\nHave quite a little water left in them when done and thicken\\nwith flour to a thin sauce. A. M. H.\\nSTUFFED PEPPERS.\\nCook one-half cup rice in two cups brown stock until tender\\nadd one-quarter cup melted butter, a few drops of onion juice,\\none tablespoon tomato catsup and salt and pepper. Take seeds\\nfrom peppers, fill with mixture, cover with buttered cracker\\ncrumbs. Bake until crumbs are brown. Maria W. Howard.\\nHolmes Special Soft Shamokin, Best Cook Stove Coal in Brockton at\\nAny Price. 58 Main St.\\nSTUFFED PEPPERS.\\nSelect sweet peppers of equal size, cut off the stem end and\\nwith a teaspoon handle remove the seeds. Put the peppers into\\nboiling water and boil for five minutes. Make a stuffing with\\nsoftened bread crumbs, minced meat of any kind, and season\\nwith salt, pepper, butter and a little onion juice. Put them in a\\nbaking pan with stock about one inch deep in the pan bake\\nin a moderate oven half an hour, remove to platter and pour a\\nlittle stock over. Alice Hamblett.\\n62", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0066.jp2"}, "67": {"fulltext": "SWEET POTATO WITH ORANGE.\\nParboil potatoes, peel and cut in cubes until you have about\\nthree pints. Put layer in buttered baking dish, add to each\\nlayer three heaping teaspoons sugar, nutmeg, grated orange\\nrind (yellow only) and lumps of butter. Add another layer\\nof potato, season; continue until dish is filled. Add juice of\\nfour oranges. Bake in moderate oven three-quarters of an\\nhour. (Note: Pour juice in at one side, using small pitcher,\\nso as not to disturb top layer). Mrs. E. F. O Neil.\\nHolmes Special Soft Shamokin, Best Cook Stove Coal In Brockton at\\nAny Price. 58 Main St.\\nA NICE WAY TO PREPARE CABBAGE.\\nTake one or two pounds of cabbage, partly cover with water\\nand cook until tender, but not too soft. Pour off water and\\nadd a generous piece of butter, salt and pepper to taste and\\nabout two tablespoonfuls vinegar. Cut up the cabbage into\\nquite small pieces. Serve hot. Mrs. F. A. Szveetland.\\nBROILED TOMATOES.\\nWipe and cut in halves crosswise cut off a thin slice from\\nrounding part of each half; sprinkle with salt and pepper; dip\\nin crumbs, then in beaten egg, then in crumbs again put on a\\nbuttered broiler and broil eight minutes. Mrs. A. M. Hamb-\\nlett.\\nHolmes Special Soft Shamokin, Best Cook Stove Coal in Brockton at\\nAny Price. 58 Main St.\\nPOTATO PUFF.\\nPut two cups cold mashed potatoes in a spider, add the yolks\\nof two eggs, one tablespoonful butter, three tablespoonfuls\\ncream, one teaspoonful salt and one saltspoonful pepper. Stir\\nuntil very hot. Take from fire and stir in carefully the well\\nbeaten whites of the eggs. Put into a baking dish and brown\\nin a quick oven. Mrs. W. H. Thome.\\n63", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0067.jp2"}, "68": {"fulltext": "BRUSSELS SPROUTS WITH BUTTER.\\nCook the sprouts in salted water until they are tender, then\\ndrain well, drying them with a clean cloth somewhat. Brown\\nin a saucepan two ounces of butter, and into this stir the\\nsprouts, letting them heat and brown a little if they will. Put\\nthem in a dish, when hot sprinkle lightly with grated Parmesan\\ncheese and send to table. Mrs. J. Q. Ford.\\nPARISIAN POTATOES.\\nSmall round balls cut from raw potatoes boiled until done\\nand browned in butter in frying pan. H. L. Aldridge.\\nW^\\\\W^\\nmm\\nI- ^Mm\\nmm\\nf i:r/] !7/i\\\\\\nmm\\nmm\\nmm\\n\u00e2\u0096\u00a0lfA l A\\\\l\\nYou want of coal is to\\nburn, and to burn up\\nclean. You don t want\\na lot of ashes and cinders\\nto bother over; and the\\ncoal that goes to ashes\\nand cinders does not give WMM..\\nas much heat as the coal\\nthat burns up clean.\\nOur Special Soft\\nShamokin is pure coal\\nno slate, no cinders,\\nand but a small propor-\\ntion goes to ashes. It\\nburns up clean. Ask\\nanybody but HOLMES\\nabout it.\\nmm\\\\\\n\u00e2\u0080\u00a2/^A\\\\ (/i AI\\n64", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0068.jp2"}, "69": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n65", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0069.jp2"}, "70": {"fulltext": "The Western Union Tele-\\ngraph operator who told the\\nfollowing story should take a\\nposition with one of the New\\nYork papers and talk up its\\ncirculation\\nI was out hunting the other\\nday and I saw a fine woodpecker\\non a tree, and just as I raised\\nmy gun to shoot, it rapped on\\nthe tree, stop. I lowered\\nmy gun in astonishment, and\\nthe bird began to rap again\\nand, with the precision of an\\nold operator, it told me not to\\nspend my time tramping\\nthrough the woods in search of\\npleasure, but to go home and\\norder some of Holmes Special\\nSoft Shamokin Coal for the\\ncook stove and make my wife\\nhappy. I took the advice it\\npaid both me and the bird.\\nPuck Amended.\\n66", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0070.jp2"}, "71": {"fulltext": "Salads.\\nCHICKEN SALAD.\\nTwo cups chicken meat cut in small pieces, two cups celery\\nalso cut in small pieces marinate with French dressing. Chill.\\nArrange in salad dish and cover with mayonnaise. Decorate\\nwith hard-cooked eggs cut in slices (capers if you like). Mrs.\\nW. H. Wade.\\nLOBSTER SALAD.\\nMix two cups lobster meat with four hard-cooked eggs\\nchopped fine. Marinate (or sprinkle) with French dressing;\\ndrain and add mayonnaise dressing. Serve on lettuce, gar-\\nnish with chopped olives and sprinkle with finely chopped\\nchives. Mrs. W. H. Wade.\\nOur Coal Keeps Cooks Good-Natured. This Is Holmes\\nMANHATTAN SALAD.\\nTake equal quantities of cold chicken cut fine (not chopped)\\ncelery, apples, and nuts mix and add mayonnaise dressing to\\nthis if liked can be added chopped red peppers, olives or\\ncapers. The pimentoes that come in tins are best. Mrs. Alice\\nM. Howard.\\nPEAR AND NUT SALAD.\\nBeat the white of one e^g slightly, add one-half tablespoon\\nof lemon juice and one-half tablespoon water. Drain carefully\\ncanned pears. Take each one and dip into the white of gg,\\nthen roll in English walnut meats chopped fine. Serve on let-\\ntuce leaves with salad dressing. Mrs. Mary L. Wade.\\nOur Coal Keeps Cooks Good-Natured. This Is Holmes\\nFRUIT SALAD.\\nCut two bananas into slices crosswise, four oranges cut into\\nsmall pieces, one small pineapple picked into small piecees\\nwith a fork, one-half cup nut meats. Marinate with three\\ntablespoons olive oil, one-half teaspoon salt, a few grains of\\npaprika and one tablespoon lemon juice. Serve with cream\\ndressing.\\n67", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0071.jp2"}, "72": {"fulltext": "Cream Dressing. Whip one-half cup heavy cream, add one-\\nquarter teaspoon salt and one-half tablespoon sugar; add two\\ntablespoons lemon juice very slowly. Mrs. Mary L. Wade.\\nPeople s Wood Yard Gives Work to the Poor and Wood to Widows.\\nOrder at 58 Main St.\\nFRUIT SALAD.\\nOne-half pound blanched almonds chopped very fine, four\\noranges pared and sliced, one can pineapple chopped fine, three\\nbananas or peaches, pears, French cherries, strawberries or\\nother fruit, in Hke proportions; alternate the layers of fruit\\nwith powdered sugar and reserve the almonds for the top\\nlayer then add the following dressing and chill.\\nDressing. One-half cup lemon juice, two tablespoons\\nsherry and two tablespoons of liquor, preferably, maraschino.\\nCranberries can be used instead of strawberries if stewed until\\nquite soft with a good deal of sugar; grated cocoanut can be\\nused instead of almonds. Mrs. Eva Gibbs.\\nBANANA SALAD.\\nPeel and slice the bananas lengthwise roll in finely chopped\\npeanuts lay on lettuce leaves and pour salad dressing over\\neach leaf. Mrs. I. B. Hallett.\\nPeople s Wood Yard Gives Work to the Poor and Wood to Widows.\\nOrder at 58 Main St.\\nPINEAPPLE AND CELERY SALAD.\\nPare and eye a small pineapple cut it in slices almost an\\ninch thick, then into dice. Wash and cut fine an equal amount\\nof well blanched celery. To one cup of salad dressing add one-\\nhalf cup of stiffly whipped cream and mix lightly together.\\nStir a little more than half of this with the mixed pineapple\\nand celery. Heap on a dish, spread the remainder of the dress-\\ning over the top. Garnish with salted pecans and blanched\\ncelery tips. Mrs. E. H. Keith.\\n68", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0072.jp2"}, "73": {"fulltext": "ENGLISH WALNUT SALAD.\\nPlace choice English walnut meats in a salad dish on a bed\\nof minced oranges, sprinkle lightly with pure olive oil and set\\naside for several hours. Wash and pick over crisp watercress,\\nsprinkle with salt and pepper, add the fruit and nut mixture\\nand serve as cold as possible. Mrs. B. O. Gibbs.\\nPeople s Wood Yard Gives Work to the Poor and Wood to Widows.\\nOrder at 58 Main St.\\nPINEAPPLE SALAD.\\nMake ball of chopped walnuts and cream cheese; place on\\nslice of Taka pineapple serve on lettuce leaf with French\\ndressing. Mrs. H. L. Tinkhant.\\nBANANA AND NUT SALAD.\\nTo one-half cup water add one-half cup sugar and boil five\\nor six minutes; to this add the juice of one-half lemon and\\nboil two or three minutes; choose small, ripe bananas; peel\\nthem, remove the coarse threads or better still, scrape them\\nwith a sharp knife. Roll the bananas in the cold syrup and\\nthen in chopped nuts, covering them completely with the syrup\\nand nuts. Use either English walnuts or pecans. Serve on\\ncrisp lettuce leaves. Put a little dressing on each and\\nsprinkle with small pieces of candied cherries. Use (Mrs.\\nMary L. Wade s) Cream Dressing. Mrs. C. C. Merritt.\\nPeople s Wood Yard Gives Work to the Poor and Wood to Widows.\\nOrder at 58 Main St.\\nGRAPE SALAD.\\nCut large w^hite grapes in halves and remove the seeds. To\\neach pint of this allow a pint of the pulp of shaddocks (grape\\nfruit) cut into halves, and with a spoon take out the pulp in\\ngood sized pieces remove the seeds. Mix this with green\\nmayonnaise and serve on lettuce with game. This is also ex-\\nceedingly nice with broiled chicken. M. Appleton.\\n69", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0073.jp2"}, "74": {"fulltext": "FRUIT SALAD.\\nTwo oranges cut fine, one banana cut fine, one pound white\\ngrapes (seeded), one cup nuts, three sticks celery cut fine,\\nthree apples. Serve with boiled dressing. Three or four\\ncherries on the dressing makes it very attractive. Mrs. IV. E.\\nBryant.\\nSHRIMP SALAD.\\nWash and drain shrimps and mix with half their bulk of\\ncut celery, also olives or capers as desired. Use any good\\ndressing and serve in border of tomato jelly. Mrs. R. W.\\nDow.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St.\\nMAYONNAISE OF CELERY AND SHRIMPS.\\nBoil two dozens of nice shrimps peel when cold and set\\naside. Take the yolks of three boiled eggs, mash them well\\nwith a spoonful each butter, oil, vinegar, and salt and pepper\\nto taste. Add the chopped whites, a bunch of celery cut in\\nstrips and a spoonful of sliced pickles. Pour the whole on\\nthe shrimps and set in a cool place until ready to serve. Mrs.\\nJohn S. Kent.\\nTOMATO JELLY SALAD.\\nCook one-half can tomatoes, two cloves, bit of bay leaf,\\none-half teaspoon each of salt and paprika cook fifteen min-\\nutes, strain; add four teaspoons of dissolved gelatine; pour\\ninto individual moulds and chill. When cold remove from\\nmoulds, garnish with lettuce and salad dressing. Mrs. J. T.\\nBullivant.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 IVIain St.\\nTOMATO SALAD.\\nPeel and chill six firm tomatoes and cut in halves remove\\nthe seeds. To one cup of whipped cream add two tablespoon-\\nfuls each of lemon juice and prepared horseradish also sea-\\nsoning of salt, paprika, and mustard. Place tomatoes on let-\\ntuce leaves and heap dressing on each slightly. Mrs. E. H.\\nKeith.\\n70", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0074.jp2"}, "75": {"fulltext": "TOMATO SALAD WITH CREAM.\\nSlice the tomatoes in rather thick slices into the salad bowl.\\nSprinkle with salt and white pepper, and set away to chill.\\nJust before serving put over them some whipped cream with\\nchopped olives stirred through it in place of mayonnaise\\nserve on crisp lettuce leaves. The change from mayonnaise\\nto cream is a pleasant one. Mrs. Veronica Eldredge.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St.\\nHUNGARIAN POTATO SALAD.\\nTake small potatoes, slice thin; to every pint of potatoes\\nmince one small onion, one pickled beet, one fresh cucumber\\nsliced, four sardines, one large spoonful minced boiled ham,\\none Dutch herring. Mix all together and serve with a good\\ndressing. Mrs. H. F. Gibbs.\\nPOTATO SALAD.\\nChop very fine one-half a small, young and mild onion;\\nthis should be as fine as if it had been grated. Cut six cold\\nboiled potatoes into small cubes of the same size (less than\\none-half inch in diameter). Mix the potato and onion with\\nfive or six tablespoonfuls of oil. Mix very thoroughly, turning\\nthe potato over and over, and adding more oil, if needed to\\nmake each piece of potato glisten with oil. Then add three\\nor four tablespoons vinegar, one tablespoon at a time, mixing\\nin each before the next is added. Put mixture into a salad\\nbowl, shaping it into a firm mound. Then cover or mask with\\nmayonnaise dressing (I use Durkee s salad dressings in pref-\\nerence to my own). With capers, sliced olives or chopped\\nlettuce divide the mound into six sections. Fill in these with\\ncooked sifted yolks of eggs, chopped whites of eggs and\\nchopped beets. Set a tuft of lettuce hearts in the top. One-\\nhalf a green pepper pod chopped very fine can be mixed with\\nthe onion. Mrs. C. C. Merritt.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St.\\n71", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0075.jp2"}, "76": {"fulltext": "POTATO SALAD.\\nChop four cold boiled potatoes, two hard boiled eggs, two\\nor three slices of beets, one-half raw onion. Add dressing,\\nMrs.,]. A.M.\\nTOMATO JELLY AND NUT SALAD.\\nSoak one-half box gelatine in one-half cup of cold water\\nfor fifteen minutes. Take one can tomatoes, season highly,\\nboil and strain, adding enough hot water if necessary, to make\\nthree cupfuls. In this, while boiling, dissolve the gelatine.\\nTurn out into two small moulds to give a cuplike form. When\\ncold place on lettuce leaves, fill with sliced celery and broken\\npecans or walnut meats and serve with salad dressing. Mrs.\\nH. A. Hamhlett.\\nYou Can Cook Best With Holmes Coal.\\nCHEESE SALAD.\\nRub one-fourth pound Roquefort cheese to a paste, add\\nolive oil until the mixture has the consistency of thick cream.\\nThin with a tablespoon of vinegar. Serve on lettuce. Mrs.\\nH. A. Hamhlett.\\nCHICKEN AND NUT SALAD.\\nCut into dice enough white meat of chicken to make two\\ncupfuls; add two-thirds cup broken English walnut meats,\\nmoisten with French dressing; let stand one or more hours;\\nthen drain, add one and one-third cup finely cut celery, mix\\nwith mayonnaise dressing; serve on bed of lettuce leaves\\nand garnish with halves of nut meats. Lizzie D. Gibbs,\\nBrooklyn, N. Y.\\nYou Can Cook Best With Holmes Coal.\\nBEET SALAD.\\nBoil four medium sized beets. When cold chop fine, add\\nhalf as much chopped cabbage as you have beets and horse-\\nradish to make it taste quite hot. Pour a salad dressing over\\nthe mixture and serve on lettuce leaves. No rule can be given\\nfor the amount of horseradish as it is much stronger some-\\ntimes than others. Mrs. Amanda T. Perkins.\\n72", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0076.jp2"}, "77": {"fulltext": "SWISS SALAD.\\nMix one cup cold cooked chicken, cut in cubes, one cucum-\\nber pared and cut in cubes, one cup chopped English walnut\\nmeats and one cup French peas. Marinate with French dress-\\ning, arrange on serving dish and garnish with mayonnaise\\ndressing. Mrs. H. T. Rhoades.\\nSWEETBREAD AND CELERY SALAD.\\nMix equal parts of parboiled sweetbeads cut in one-half\\ninch cubes and celery finely cut. Moisten with cream dress-\\ning and arrange on lettuce leaves. Mrs. H. T. Rhoades.\\nYou Can Cook Best With Holmes Coal.\\nHAM SALAD.\\nOne cup chopped ham, two-thirds cup chopped potatoes,\\ntwo large stalks celery cut very fine, two small onions cut\\nvery fine. Serve on lettuce with any nice dressing. Maude\\nSisson, Fall River, Mass.\\nHAM SALAD.\\nDice one pint cold boiled ham; same quantity of firm white\\ncabbage shaved chop fine two small cucumber pickles and\\ntwo pickled beets or onions. On salad platter arrange a bed\\nof cabbage, put ham in center and sprinkle with cucumber\\nand onions pour over a good dressing, strong of mustard.\\nMrs. E. H. Keith.\\nSPINACH SALAD.\\nCook one-half peck spinach, drain well and chop fine, sea-\\nson with salt, pepper and a little vinegar. Chill and turn out\\non a bed of lettuce. Cover with a nice dressing. Mrs. Hozv-\\nard M. Dow.\\nYou Can Cook Best With Holmes Coal.\\nCOMBINATION SALAD.\\nMix with a scant cup each of cut celery, cucumber, tomato,\\napple, a few spoonfuls each of green peppers without seeds\\nand horseradish and young onions. Serve on lettuce with a\\ngood dressing. Mrs. S. Elliott Keith.\\n73", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0077.jp2"}, "78": {"fulltext": "RUSSIAN SALAD.\\nFour good sized cold potatoes cut small, two tablespoonfuls\\nstring beans or more, two tablespoonfuls peas, celery if in\\nseason, one-half cucumber, one small onion cut fine, two me-\\ndium sized tomatoes sliced thin. Mix well with dressing\\nspread on lettuce leaves and garnish with beets. Any kind\\nof vegetable can be used as you may happen to have. Mrs.\\nB. O. Gibbs.\\nOnly One Price for Any One Thing at Holmes 58 Main St. Your Baby\\nCan Buy as Cheap as You Can.\\nSTRING BEAN SALAD.\\nTake crisp lettuce leaves (four are plenty), arrange them\\nin roses, put one large spoonful of cold string beans in each\\nrose. Cover with a cream salad dressing and dot all over\\nwith little squares of boiled beets. Set on ice until ready to\\nserve. Emma Nolan.\\nBREAKFAST SALAD.\\nScald two ripe tomatoes, peel them, put them in cold water\\nor fine ice to become cold; drain, and either slice or divide\\ninto sections peel and slice very thin one cucumber line a\\nsalad bowl with crisp lettuce leaves, add the tomatoes and cu-\\ncumber and one teaspoonful finely chopped parsley with a few\\nblades chives if possible add a few green leaves of tarragon\\npour over all a plain salad dressing. Mrs. Henry F. Gibbs,\\nChartley, Mass.\\nOnly One Price for Any One Thing at Holmes 58 Main St. Your Baby\\nCan Buy as Cheap as You Can.\\nHERRING SALAD.\\nSoak two salt herrings over night wash, remove bones and\\nchop; one cup cold meat, two cups mashed potatoes, three\\nmedium sized apples, two beets, two small onions. Chop not\\ntoo fine, first separately, then together. Mix, add pepper, vin-\\negar and cream to taste place in salad dish and ornament the\\ntop with alternate strips of chopped beets, chopped yolks of\\neggs, chopped whites of eggs, then beets again, etc. Signi\\nAkra.\\n74", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0078.jp2"}, "79": {"fulltext": "INTERSTATE FRUIT SALAD.\\nTwelve portions. Three Florida navel oranges, six Dela-\\nware peaches, one-half box Massachusetts strawberries, one-\\nhalf small California pineapple, one-half pint Maine corn.\\nTo prepare fruit peel oranges and slice very thin crosswise\\npeel and cut in quarters the peaches; hull and wash straw-\\nberries cut off the outside of pineapple and cut in small cubes\\nlengthwise. Whip the cream with a little milk added when\\nstiff add one cup powdered sugar and one-half teaspoon va-\\nnilla extract. Arrange fruit in glass salad bowl artistically\\nand turn over same the following sauce mix thoroughly to-\\ngether one tablespoon cornstarch and one cup granulated\\nsugar turn over same one-half pint boiling water, and stirring\\none way, cook five minutes flavor with wine or extract when\\ncool turn over salad. Garnish top with whipped cream. Set\\non table with glass service. This salad if carefully made is\\nvery tasty and pretty.\\nOnly One Price for Any One Thing at Holmes 58 Main St. Your Baby\\nCan Buy as Ciieap as You Can.\\nWALDORF SALAD.\\nOne-half pound English walnuts, four large sound apples,\\none small bunch white celery, one head lettuce, two table-\\nspoons mayonnaise. Wash celery and lettuce thoroughly;\\npeel and cut apples into one-fourth inch dice cut celery into\\nthin slices crosswise; place in bowl and mix well with the\\nmayonnaise. Place this portion of salad upon the leaves of\\nthe heart of the lettuce in salad bowl and sprinkle the walnuts\\n(chopped fine) over the top. Serve very cold as soon as\\nmade with toasted butter thins. This salad turns a reddish\\ncolor if let stand over half a day on account of the apples. All\\nsalads are more satisfactory if made shortly before wanted for\\ntable.\\nOnly One Price for Any One Thing at Holmes 58 Main St. Your Baby\\nCan Buy as Cheap as You Can.\\n75", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0079.jp2"}, "80": {"fulltext": "MARION FRUIT SALAD.\\nWill serve twelve persons. Four sound bananas, one-half\\npound English walnuts, one-half pint orange mayonnaise, one\\nhead lettuce. Make orange mayonnaise as follows: yolks of\\ntwo fresh eggs, dust of dry mustard, one-fourth saltspoon\\nfine salt, one teaspoon sugar; stir well together with wooden\\nspoon add one-half pint olive oil, a few drops at a time, as\\nfast as it emulsifies (becomes thick) add few drops of juice\\nfrom one sour orange continue until you have used the oil\\nand juice of the orange if mayonnaise is too heavy drop in\\nfew drops of lemon juice or white vinegar. Always stir\\nsame way in making mayonnaise.\\nChop walnuts very fine; peel and cut bananas into three\\nequal portions each roll lightly in mayonnaise, then in the\\nchopped walnuts. Serve on hearts of lettuce on glass plates.\\nGarnish with lovers knots made from long narrow strips of\\nthe orange peel.\\nFountain Pen Headquarters. Every Pen Warranted as Represented at\\n58 Main St. This Is Holmes\\nVEGETABLE SALAD\u00e2\u0080\u0094 AMERICAN GARDEN\\nWill serve twelve people. One head fresh lettuce, six to-\\nmatoes, three cucumbers, small bunch watercress, one-half\\npint French peas, one-half pint Marinate (French dressing).\\nPlace enough lettuce leaves to cover sides and bottom of salad\\ndish alternately place slices of tomatoes and cucumbers\\naround the sides, each slice of cucumber half lapping the to-\\nmato, etc. cut off stems from watercress and place loosely in\\ncenter over all thinly strew the peas dress all with generous\\nportion of Marinate. Make this salad large or small accord-\\ning to number served. The lettuce must be crisp an easy way\\nto secure same is to wash carefully each leaf in cold water,\\nand shake water off; let stand one hour in cool place. Have\\nall vegetables cold.\\nThese four recipes contributed by Herbert L. Aldridge,\\nChef, Atlantic City, Nezv Jersey.\\nFountain Pen Headquarters. Every Pen Warranted as Represented at\\n58 IVIain St. Tliis Is Holmes\\n76", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0080.jp2"}, "81": {"fulltext": "SALAD DRESSING.\\nOne-half cup vinegar, let boil two eggs, beaten separately\\none-half cup milk; one-half teaspoon salt; two dessertspoons\\nsugar; one teaspoon mustard mixed with a little cold water.\\nMix all together and put in boiling vinegar and stir over fire\\nuntil thick as good cream. Remove and add butter size of\\nlarge egg. This makes a pint. Mrs. Robbins.\\nFountain Pen Headquarters. Every Pen Warranted as Represented at\\n58 Main St. Tliis Is Holmes\\nBOILED SALAD DRESSING.\\nFour tablespoons butter, one tablespoon flour, one cup milk,\\nthree eggs, one tablespoon sugar; one teaspoon mustard, one-\\nhalf cup vinegar, dash of red pepper. Mix butter flour sugar,\\nand mustard, cook in double boiler; add milk, then eggs\\nand last vinegar; cook until like custard. When cold and\\nready to serve add one cup whipped cream. M. A. F.\\nSALAD DRESSING.\\nThree eggs, one-third cup sugar, four tablespoons oil (or\\ntwo of butter and two of oil), one cup milk, one cup vinegar,\\none dessertspoon salt, one tablespoon mustard, pepper to taste.\\nBeat all together and cook in a double boiler until it thickens.\\nThis will keep a long time. The addition of a little whipped\\ncream just before using makes it much nicer.\\nFountain Pen Headquarters. Every Pen Warranted as Represented at\\n58 Main St. This Is Holmes\\nSALAD DRESSING.\\nOne-half cup butter (scant), one-half cup vinegar. Put on\\nthe stove when hot add one-half cup sugar, one teaspoon\\nsalt, one tablespoon mustard, yolks of four eggs well mixed.\\nThen thin with milk as wanted, (good) Stella Gibbs.\\nSALAD DRESSING WITHOUT OIL.\\nOne-half tablespoon salt, one and one-half tablespoon sugar,\\npinch cayenne, pinch of mustard, one-half tablespoonful\\nflour. Mix dry ingredients together first, then add yolks of\\n77", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0081.jp2"}, "82": {"fulltext": "two eggs slightly beaten, one-half tablespoon butter, three-\\nfourths cup milk or cream, one-half tablespoon vinegar. Cook\\nslowly in double boiler until it thickens. Sara E. Hatch.\\nUf You Want the Best, We ll Do the Rest, If You Order Coal at\\n58 Main St.\\nSALAD DRESSING.\\nCream together one-fourth cup butter or more and three\\nlarge tablespoons sugar stir with this the following one\\nheaping teaspoon mustard, one teaspoon salt, one-fourth tea-\\nspoon cayenne and one large tablespoon flour. Stir three eggs\\nbeaten Hght with the above in a double boiler. Then add\\nto this one cup vinegar and one cup milk, a little of each alter-\\nnately, stirring all the while if vinegar is very strong, use\\none-half cup vinegar and one-half cup water instead of one\\ncup vinegar. Cook until it thickens.\\nCut raw apples and celery in dice and mix with the dress-\\ning. I often cut up a few walnuts and add to it. If grapes\\nare in season, they make a pretty and delicious addition cut\\nin halves and laid over the top of each portion after it is\\nplaced on the lettuce leaves. Miss L. M. Whitney.\\nSALAD DRESSING WITHOUT OIL.\\nOne tablespoonful sugar, one teaspoonful salt, one table-\\nspoonful dry mustard, two teaspoons flour; mix all to-\\ngether, add two eggs beaten lightly, five tablespoons melted\\nbutter, one and one-half cups milk, one-half cup vinegar. Cook\\nin a double boiler and stir constantly until as thick as cream.\\nMrs. Ella Mullins.\\nIf You Want the Best, We ll Do the Rest, If You Order Coal at\\n58 Main St.\\nSMALL SALAD DRESSING (For Three People).\\nOne-fourth cup vinegar put on stove to heat; add a piece\\nof butter size of a walnut; mix two tablespoons sugar and\\none-half teaspoon mustard, a little salt and one tgg together\\nand add vinegar slowly. Cook until it thickens. Mrs. H. A.\\nHamblett.\\n78", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0082.jp2"}, "83": {"fulltext": "SALAD DRESSING.\\nThree eggs beaten together, six tablespoons milk, four ta-\\nblespoons melted butter, three tablespoons sugar, one teaspoon\\neach of salt, pepper and mustard, one cup cider vinegar. Cook\\nin a double boiler ten minutes will keep six months. Mrs.\\nFred S. Merrill\\nIf You Want the Best, We ll Do the Rest, If You Order Coal at\\n58 Main St.\\nSALAD DRESSING.\\nOne tablespoon mustard, one-half tablespoon salt, one table-\\nspoon sugar, three eggs, one cup milk, one-half cup melted\\nbutter, one cup vinegar. First mix together mustard, salt and\\nsugar and the yolks of the eggs. Add the butter, beating all\\nthe time. Next add milk and whites of eggs beaten to a froth\\nlast add the vinegar. Cook in a double boiler until it is as\\nthick as cream. Miss Elisabeth Saxton, Mrs. Heman El-\\ndredge, Mrs. J. A. M.\\nSALAD DRESSING.\\nTwo level tablespoons mustard, three level tablespoons\\nsugar, one teaspoon salt, one heaping tablespoon cornstarch.\\nDissolve cornstarch in a little cold water, then turn in enough\\nboiling water to make thick paste pour into this one-third\\ncup melted butter, two eggs well beaten, one coffee cup milk,\\none cup vinegar. Boil in double boiler. This will make one\\nquart. Mrs. B. O. Gibbs.\\nif You Want the Best, We ll Do the Rest, if You Order Coal at\\n58 Main St.\\nPOTATO SALAD DRESSING.\\nOne-half tablespoon salt, one and one-half tablespoonfuls\\nsugar, one teaspoon mustard, few grains cayenne, one-half\\ntablespoon flour, yolks of two eggs, one and one-half table-\\nspoons melted butter, three-fourths cup milk, one-fourth cup\\nvinegar; mix dry ingredients, add yolks of eggs slightly beat-\\nen, butter, milk, and vinegar very slowly. Cook until it\\nthickens and set off to cool. Mrs. Heman Eldredge.\\n79", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0083.jp2"}, "84": {"fulltext": "FRENCH DRESSING.\\nOne and one-half teaspoons salt, one-eighth teaspoon pep-\\nper, few grains cayenne, one-eighth teaspoon paprika, six\\ntablespoons oil, three tablespoons vinegar. Rub bowl with\\nonion, mix salt, pepper and cayenne add paprika, oil and vin-\\negar; stir with a piece of ice, taking it out after ingredients\\nare well blended. Annie L. Wade.\\nMAYONNAISE DRESSING (For Two People).\\nBeat the yolk of one raw egg to a froth; add a mustard-\\nspoon of mustard and two tablespoons salad oil, pouring in a\\nfew drops at a time add one-half tablespoon vinegar, salt and\\npepper to taste and one teaspoon sugar if liked. C. F. M.\\nMAYONNAISE DRESSING.\\nHave utensils and materials cold before commencing to\\nmake the dressing. Beat the yolks of two eggs until lemon-\\ncolored and thick; add one-half teaspoonful salt, one-fourth\\nteaspoonful paprika, one teaspoonful mustard, one teaspoon-\\nful sugar. Then beat in two tablespoonfuls vinegar, or part\\nvinegar and part lemon juice; when this is smooth beat in one-\\nhalf teaspoonful olive oil and continue beating in the oil, in-\\ncreasing the quantity to a teaspoonful and finally to a table-\\nspoonful until a pint has been used. Use a Dover egg beater\\nor a silver fork, and beat vigorously all of the time. Cover\\nwith a saucer and set in a cool place until ready to use. Be\\nsure and beat all of the acid into the eggs at first or the oil\\ncannot be added in the quantities given. If the directions are\\nfollowed carefully, there can be no failure. Mustard and\\nsugar can be omitted. Mrs. C. C. Mcrritt.\\n-STORE- 58 MAIN ST. OFFICE-\\n80", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0084.jp2"}, "85": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0085.jp2"}, "86": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n82", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0086.jp2"}, "87": {"fulltext": "44^**^%\\n^t-\\n.^k\\nAVE You EVER\\nTried Special Soft\\nShamokin Coal in\\nYour Cook Stove?\\n.#######%###^%j\\nThere is no guess work about\\nthis coal. Customers say it is the\\nfreest, brightest and best coal sold\\nanywhere for the money.\\nIt isn t easy to judge coal you\\nmust burn it and watch it carefully\\nbefore you know it is an economical\\nkind unless you know the man\\nyou deal with.\\nA business that has been running\\nfor thirty -six years a business so\\nnear to the kitchen as the coal busi-\\nness must have a reputation.\\nDo you know the reputation of\\nHolmes coal yard. Did you ever\\nhear of any double dealing or de-\\nceit there If you did, don t trade\\nthere If you do trade with Holmes,\\nyou will get good coal, prompt de-\\nlivery, and satisfaction or money\\nback. 58 MAIN STREET\\n83", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0087.jp2"}, "88": {"fulltext": "Sauces for Meats, FisK, Etc.\\nBROWN SAUCE.\\nOne pint stock, two tablespoonfuls minced onion, two table-\\nspoonfuls butter, two heaping tablespoonfuls flour, one-half\\nteaspoon salt, one-half saltspoon pepper, one tablespoonful\\nlemon juice.\\nFry onion in the butter five minutes, being careful that it\\ndoes not burn add the dry flour and stir well add the stock\\na little at a time and stir rapidly as it thickens until perfectly\\nsmooth add the salt and pepper, simmer five minutes and\\nstrain to remove the onion. E. J. M.\\nRight Coal, Quantity, Quality, Price and Delivery, at Holmes\\nTARTAR SAUCE.\\nOne cup mayonnaise dressing, one tablespoonful chopped\\npickles, one tablespoonful capers, one tablespoonful chopped\\nparsley, one-half teaspoon onion juice. Mix all together care-\\nfully with dressing before using. Olives may be used in place\\nof pickles. Mrs. J. M. Crittenden.\\nSAUCE FOR CHOPPED BEETS.\\nPut into saucepan one-half (scant) cup vinegar (not too\\nsour), three tablespoonfuls sugar, good sized piece of butter,\\none teaspoon flour in a little water. Let come to a boil and\\nserve hot with the cooked beets. Mrs. Galen K. Tyler.\\nRight Coal, Quantity, Quality, Price and Delivery, at Holmes\\nRAW CABBAGE SAUCE.\\nTwo eggs, two teaspoonfuls mustard, one teaspoon salt,\\ntwo teaspoonfuls butter, one tablespoonful sugar, one cup vin-\\negar, one-half cup hot water. Beat eggs and all together add\\nthe hot water. Set it into boiling water and stir until it\\nthickens a little. When cold, pour it over a small cabbage\\nwhich has been cut fine. Mrs. L. B. Cash.\\n84", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0088.jp2"}, "89": {"fulltext": "EGG SAUCE.\\nOne-third cup butter, three tablespoonfuls flour (level),\\none and one-half cups hot water, one-half teaspoon salt, one-\\neighth teaspoon pepper; add two hard boiled eggs which have\\nbeen cut in one-fourth inch slices. For baked or boiled fish.\\nMrs. A. W. Stetson.\\nTHICK WHITE SAUCE FOR CUTLETS OR\\nCROQUETTES.\\nFour level tablespoonfuls flour, two level tablespoonfuls\\nbutter, one cup hot milk, one-fourth teaspoon salt, pinch of\\npepper. Melt butter in saucepan until it bubbles; add the\\nflour, salt and pepper; mix until smooth; then pour the hot\\nmilk in gradually, stirring and beating each time. Cook until\\nit thickens. Mrs. Mae Simpson.\\nRight Coal, Quantity, Quality, Price and Delivery, at Holmes\\nFISH SAUCE.\\nOne cup milk, one tgg, one level tablespoonful cornstarch,\\ntwo level tablespoonfuls butter, one teaspoonful catsup, pinch\\ncayenne pepper. Cook over hot water until it thickens, stirr-\\ning constantly. Mrs. A. O. Smith.\\nWHITE SAUCE.\\nTwo level tablespoonfuls flour, two level tablespoonfuls but-\\nter, one cup hot milk, one-fourth teaspoon salt, pinch pepper.\\nMelt butter in saucepan until it bubbles; add the flour, salt\\nand pepper. Mix until smooth, then pour the hot milk in\\ngradually, stirring and beating each time. Cook until it thick-\\nens. Mrs. Mary Packard.\\nRight Coal, Quantity, Quality, Price and Delivery, at Holmes\\nVIRGINIA STUFFING FOR ROAST DUCK.\\nTo two cups mashed potatoes seasoned for table, add one\\ncup fine bread crumbs, one cup sausage meat fried lightly and\\nbroken with a fork, one beaten tgg, one-half onion grated and\\none-half teaspoon sage.\\nBefore stuffing birds, rub them inside and out with a cut\\nlemon. Mrs. A. L. Garvin.\\n85", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0089.jp2"}, "90": {"fulltext": "BREAD STUFFING FOR FISH.\\nTake a quart bowl of stale bread crumbs. Soak in cold\\nwater, when soft press out water; add one-half cup chopped\\nsuet, a little salt and pepper, one egg, a small onion chopped\\nfine, or if preferred minced parsley. This makes stuffing for\\ntwo small or one large fish. Mrs. Charles Tully.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0090.jp2"}, "91": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n87", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0091.jp2"}, "92": {"fulltext": "M 11 Our Special Soft Shamokin\\n^1 Coal is pretty nearly perfect\\n^J for the cook stove that is, it\\nis coal and nothing but coal, good\\ncoal, without stone or slate; it all\\nbums, leaves few ashes, no clinkers.\\nFranklin Coal is soft, easily melts and\\nforms clinkers. Our Soft Shamokin does\\nnot, and it costs less. Try our Soft Shamo-\\nkin and you will be a pleeised customer,\\nand our best advertisement.\\nTHIS IS HOLMES 58 MAIN ST.\\n88", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0092.jp2"}, "93": {"fulltext": "Entrees.\\nCHICKEN CROQUETTES.\\nOne-half pound of chicken chopped fine and seasoned with\\none-half teaspoon salt, one-half teaspoon celery salt, one-\\nfourth saltspoon cayenne pepper, one saltspoon white pepper,\\nfew drops of onion juice, one teaspoon chopped parsley and\\none teaspoon lemon juice. Make one pint very thick cream\\nsauce when thick add one beaten egg and mix the sauce with\\nthe chicken, using only enough to make it soft as can be han-\\ndled. Spread on a shallow plate to cool; shape in rolls; roll\\nin fine crumbs, dip in beaten egg, then in smoking hot fat.\\nDrain and serve with a thin cream sauce. Mrs. Clara H,\\nBartlett\\nOYSTER CROQUETTES.\\nChop one pint of oysters fine beat one egg and add to\\nthe oysters, then the liquor. Season with pepper and salt and\\none tablespoon of lemon juice. Thicken with cracker crumbs\\nuntil it can be moulded into cakes. Fry in hot butter a deli-\\ncate brown. Garnish with parsley and sliced lemons and serve\\nhot.\u00e2\u0080\u0094 Mr.y. W. H. Poole.\\nstationery, Pens, Pencils, Ink and Postage Stamps at Holmes\\nMACARONI CROQUETTES.\\nInto rapidly boiling salted water, cook one cup of macaroni\\nbroken into half inch lengths, until tender. Drain and rinse\\nin cold water and dry by spreading on a towel. Make a sauce\\nof two tablespoonfuls melted butter, three level tablespoonfuls\\nflour, one-half teaspoon salt, a dash of paprika, one cup milk\\nor tomato puree. Add to this the macaroni, two tablespoon-\\nfuls grated cheese (American or Parmesan), and if you have\\nit one-fourth cup cooked ham or tongue chopped fine. Mix\\nthoroughly and turn into a shallow pan to cool when cool\\nshape in triangles, roll in grated cheese, dip in beaten egg di-\\nluted with one tablespoonful cold water, then roll in sifted\\nbread crumbs. Fry in deep fat. These may be served with\\ntomato sauce. Martha Buckley.\\n89", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0093.jp2"}, "94": {"fulltext": "SWEET CORN CROQUETTES.\\nScrape the corn from a dozen ears, season well with pepper\\nand salt and into it stir two chopped green peppers that hav^e\\nbeen fried a little in butter. Stir into the corn the beaten yolks\\nof three eggs and then enough flour to make it of a consistency\\nthat will permit of its being shaped into croquettes. Roll these\\nin beaten yolk of egg, then in flour and drop into hot fat to\\nbrown. Mrs. Addie Joslyn.\\nA Big Nickel s Worth, Holmes Peerless Lead Pencil.\\nPOTATO CROQUETTES.\\nOne and one-half pint mashed potato season with salt, pep-\\nper, celery salt, onion juice; yolks of three eggs. Shape, roll\\nin crumbs, then in egg, then in crumbs, and fry. They want\\nto stand until cold after they are shaped, before you fry.\\nMrs. Julia Joslyn.\\nCORN FRITTERS.\\nOne can sweet corn, one cup pastry flour, one teaspoon\\nbaking powder, one teaspoon salt, one-fourth teaspoon pap-\\nrika, two eggs, yolks and whites beaten added separately.\\nDrop small spoonfuls of the mixture into deep, hot fat and\\ncook until a rich brown. Mrs. IV. H. Poole.\\nAPPLE FRITTERS.\\nOne egg, one-half cup milk, one teaspoon baking powder,\\nlittle salt, one-half cup bread flour, (may need a little more\\nflour). Pare apples, cut out cores cut apples around in slices\\ndip in batter, then fry in hot fat as you would doughnuts. To\\nbe eaten with meat. A. S. K.\\nA Big Nickel s Worth, Holmes Peerless Lead Pencil.\\nLOBSTER CUTLETS.\\nTwo cups lobster meat, one-half teaspoon salt, few grains\\ncayenne, few gratings nutmeg, one teaspoon lemon juice, one\\nteaspoon finely chopped parsley. One cup white sauce made\\nby melting one teaspoon butter, one tablespoon flour, three-\\nfourths cup milk stir well. Mix in order given and cool.\\nShape in cutlet form, dip in dried bread crumbs. Fry in deep\\nfat until a golden brown. Mrs. Ralph D. Poole.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0094.jp2"}, "95": {"fulltext": "CORN TIMBALLS.\\nTwo beaten eggs, one teaspoon onion juice, two tablespoon-\\nfuls melted butter, one-half teaspoon salt, one cup green corn.\\nPour into buttered cups and set them in a pan of hot water.\\nBake, serve on hot platter. Mrs. G. M. Hart.\\nSCALLOPED CRACKER AND CHEESE.\\nSplit and butter well, enough crackers to half fill a baking\\ndish. Sprinkle each layer with grated cheese and cover with\\ncold milk let stand over night. In the morning add more\\nmilk, butter and cheese and one egg well beaten. Bake an\\nhour.\u00e2\u0080\u0094 Mrs. G. M. Hart.\\nBAKED ONIONS IN RAMEKINS.\\nPeel and parboil twelve medium onions, drain, chop. Melt\\ntwo tablespoonfuls butter, add two tablespoonfuls flour, one-\\nhalf teaspoon salt, one and one-fourth cups cream or chicken\\nstock, four tablespoonfuls finely chopped parsley, four table-\\nspoons soft bread crumbs. Boil five minutes, add one egg\\nwell beaten and the chopped onion cool slightly, add beaten\\nwhites of two eggs, add more seasoning if needed, and bake\\nin buttered ramekins twenty minutes in a moderate oven.\\nServe immediately. Mrs. W. H. Wade.\\nA Big Nickel s Wortln, Holmes Peerless Lead Pencil.\\nTURKISH DOUSMA.\\nCut tender summer squash in half-inch slices, crosswise.\\nPlace a layer of these in a deep, broad, baking dish cover\\neach slice with finely chopped beef or lamb, raw, and a sprin-\\nkle of salt pork, or any fat preferred add to each slice of to-\\nmato, season well with chopped onion, red pepper and salt\\nlastly add another slice of squash. Then pour enough boiling\\nwater around them to come to the upper layer of squash, start\\nboiling on the stove, then bake for two hours.\\nRemove the portions of dousma to a large chop plate, slight-\\nly thicken the gravy in the pan, pour over them and serve hot.\\nThis is very nice for supper or luncheon, and may be pre-\\npared with egg plant or large cucumbers instead of summer\\nsquash. Jean R. Puffer.\\n9^", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0095.jp2"}, "96": {"fulltext": "DEVILED SCALLOPS.\\nPour boiling water over one pint scallops and let them stand\\nthree minutes, drain, cut into quarters. Make a cup of sauce\\nwith one-half cup chicken stock, one-half cup thin cream, two\\ntablespoons butter, three tablespoons flour, one-half teaspoon\\nsalt, one tablespoon lemon juice and a generous seasoning of\\ncayenne. Add two eggs slightly beaten and the scallops. Pour\\ninto ramekins or scallop shells, cover with buttered crumbs\\nand bake until brown. Mrs. Mary L. Wade,\\nRICE AND CHEESE BALLS.\\nMix well together two cups soft steamed rice, one beaten\\ntgg, one-half cup grated cheese, a dash of cayenne pepper,\\none-half teaspoon salt and one-half saltspoon grated nutmeg.\\nForm into small cylinders, dip in beaten egg, roll in fine\\ncrumbs and fry in deep fat. Mrs. Belle W. Miller.\\nf^t/\u00c2\u00bbe^t/\u00c2\u00bbc^t/\u00c2\u00bb\u00c2\u00ab^t/\u00c2\u00bbc^t*f^f\u00c2\u00bbf^l\u00c2\u00bbf^f^ ef/\u00c2\u00bb fv?\u00c2\u00bb cf/\u00c2\u00bb cf/*\\nr-\\nHolmes I An Expert I\\nCook says:- J^\\n-r -r f -r sr\\n\u00e2\u0080\u00a2t* 58 Main St. t\\nf\\\\t\u00c2\u00bb ENTERPRISE BLDG.\\nfffft/f ^^f^l\u00c2\u00bbl^l\u00c2\u00bbf^t/^^^t^f^v\u00c2\u00bb csw ff\u00c2\u00bb ff* f\\\\v\u00c2\u00bb cff fftevpi\\nThere are many kinds of\\ncoal and several kinds of\\ncoal dealers, but I have\\nfound that I can get better\\ncoal, cleaner coal, and get it\\nmore promptly of Holmes,\\nat 58 Main Street, than any-\\nwhere I ever traded.\\nThis is what we mean\\nwhen we say:\u00e2\u0080\u0094 pleased\\ncustomer is the best adver-\\ntisement.\\n92", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0096.jp2"}, "97": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n93", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0097.jp2"}, "98": {"fulltext": "me Reporter s\\nId\\nea.\\nThey were sitting in the parlor,\\nWhere the light was low and dim\\nShe seemed very well contented,\\nAnd no murmur came from him.\\nGeorge, she asked, are you reporting\\nFor that horrid paper yet\\nIt is shameful how they publish\\nAll the scandal they can get.\\nNo, my love, he jinswered softly.\\nAnd he winked unto himself,\\nI have left. (In fact, that morning\\nThey had laid him on the shelf.)\\nBut, he said, as he hugged her closer.\\nShe returning the caress,\\nJust at present I am working\\nFor the Associated Press.\\nThey burn Holmes Special Soft\\nShamokin Coal now.\\n94", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0098.jp2"}, "99": {"fulltext": "Puddings.\\nCHOCOLATE PUDDING.\\nSoak one cup bread crumbs in two cups milk melt two\\nsquares chocolate, add three tablespoons sugar and one-half\\ncup milk cook over steam two minutes add bread and milk,\\ntwo eggs, one-fourth cup sugar and one-half teaspoon salt.\\nBake one hour in a moderate oven.\\nCreamy Sauce for Same Cream one-third cup butter, add\\none cup powdered sugar, two tablespoons cream and one tea-\\nspoon extract. Maria W. Hotvard.\\nSubscriptions for Any Paper or Magazine as Low as the Lowest, at\\nHolmes 58 IVIain St.\\nSWEET POTATO PUDDING.\\nSix medium sized potatoes boiled and pressed through\\nsieve, one tablespoonful molasses, one tablespoonful sugar,\\none teaspoonful salt, one teaspoonful ginger, one-half teaspoon\\ncinnamon. Heat one quart milk and pour on to the potato\\nand spices lastly beat three eggs and add to the mixture.\\nButter the dish well and bake one hour.\\nSauce for Same One cup sugar rubbed with butter the\\nsize of an egg to a cream, and one-half lemon, juice and rind\\ngrated. R. R. Skippen.\\nSubscriptions for Any Paper or Magazine as Low as the Lowest, at\\nHolmes 58 Main St.\\nSTRAWBERRY PUDDING.\\nOne-half cup butter, creamed one tablespoon sugar, two\\neggs well beaten, one and one-half cups flour, one teaspoon\\nsaleratus, one cup strawberry preserves. Put in mould and\\nsteam one and one-half hours.\\nSauce for Same: Cream one-half cup butter and one cup\\nsugar; one egg beaten; one-half cup strawberry preserves.^\u00e2\u0080\u0094\\nMrs. W. P. Chisholm.\\n95", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0099.jp2"}, "100": {"fulltext": "SNOW BALLS.\\nCream one-half cup butter, add one cup sugar, beat well;\\nthen add beaten whites of four eggs mix two tablespoon fuls\\nof baking powder with two cupfuls of sifted flour add alter-\\nnately with one cup milk. Fill cups half full, steam twenty\\nor thirty minutes; roll in powdered sugar; serve with creamy\\nsauce. Mrs. Stina Johnson.\\nThis Is Holmes 58 Main St., the Sign of the Filled Hod.\\nCUP PUDDING.\\nOne-half cup molasses, one tablespoonful melted butter,\\none-half cup sour milk, one-half teaspoon soda, salt, one-half\\nteaspoon cinnamon, one-fourth teaspoon cloves, a grating of\\nnutmeg, one-half cup raisins, same of currants, one pint pas-\\ntry flour. Put soda in molasses, heat until light colored\\nadd butter, sour milk, flour to which spices have been added,\\nthen fruit. Fill cups half full. Steam one hour. Mrs. J. I.\\nMerritt.\\nSTEAMED CHOCOLATE PUDDING.\\nOne ^^g, one-half cup sugar, one teaspoon melted butter,\\none teaspoon baking powder, one-half cup milk, one cup flour,\\none square melted chocolate. Steam one hour. Mrs. L. F.\\nGurney.\\nThis Is Holmes 58 Main St., the Sign of the Filled Hod.\\nBAKED INDIAN PUDDING AND METHOD OF\\nCOOKING.\\nInto one cup molasses stir seven tablespoonfuls sifted In-\\ndian meal. Fill spider two-thirds full of milk; when it ap-\\nproaches boiling, stir in meal and molasses, boil until it thick-\\nens, stirring constantly to prevent burning. Set aside to cool;\\nadd milk to make two quarts, piece of butter the size of a\\nsmall egg and one egg one teaspoonful salt. Butter well a\\nbaking pan, pour in mixture and set it in a similar pan of\\nlarger size containing hot water. Bake from eight A. M. till\\n96", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0100.jp2"}, "101": {"fulltext": "six P. M., keeping closely covered. After baking half an\\nhour, fill pan with cold milk but do not stir. If care is taken\\nto keep closely covered and sufficient water is put in, it will\\nneed no attention till done. Mrs. L. W. Puffer.\\nINDIAN PUDDING.\\nOne quart milk, three eggs, two-thirds cup molasses, three\\nlevel tablespoons flour, three level tablespoons Indian meal.\\nScald milk in double boiler; mix the other ingredients to-\\ngether and add to the milk; stir briskly about two minutes,\\nthen pour into pudding dish and bake half an hour in a hot\\noven. Serve with whipped cream. Mrs. N. E. Sullivcm.\\nThis Is Holmes 58 Main St., the Sign of the Filled Hod.\\nINDIAN PUDDING.\\nTwo quarts milk, one cup Indian meal, one handful rye\\nmeal, one and one-half cups molasses, little salt scald half\\nthe milk, mix the other with meal and molasses; stir into the\\nscalded milk, let it cook until it thickens, then add two eggs,\\na piece of butter and nutmeg. Bake very slowly from two\\nto three hours. Mrs. Z. G. Marston.\\nMOCK INDIAN PUDDING.\\nTwo slices of white bread, buttered well one-half cup\\nmolasses, one tgg, one quart milk. Bake in a slow fire one\\nand one-half hours. To be eaten with cream. Nice. Mrs.\\nD. K. Carpenter.\\nThis Is Holmes 58 Main St., the Sign of the Filled Hod.\\nDATE PUDDING.\\nTwo cups flour, salt, two teaspoons baking powder, stoned\\ndates chopped mix with milk boil one and one-half hour.\\nTo be eaten with a nice warm sauce. Mrs. D. K. Carpenter.\\n97", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0101.jp2"}, "102": {"fulltext": "FRUIT PUFFS.\\nOne pint sifted flour, one and one-half teaspoonfuls pure\\nbaking powder and a little salt make into a soft batter, with\\nmilk. Put into well greased cups a spoonful of batter, then\\none of strawberries (or any other fruit preferred), then an-\\nother of batter. Steam twenty minutes. Serve with sauce.\\nMrs. Belcher Holhrook.\\nTHE Place to See AM That s New in Postcards, 58 Main St.\\nBAKED INDIAN PUDDING.\\nOne pint milk, and one-half cup meal boil until thick. Add\\none cup molasses, one teaspoonful cinnamon, a little salt, one\\npint cold milk. Bake in slow oven for three hours. Mrs.\\nJennie Ford.\\nINDIAN TAPIOCA PUDDING.\\nThree tablespoons tapioca soaked over night, one quart\\nmilk, two tablespoons Indian meal, one gg, one tablespoon\\nbutter, one cup molasses, little salt and cinnamon cook all\\ntogether until thick; add one cup cold milk; bake one hour.\\n\u00c2\u00a3^^01 Copp.\\nCHOCOLATE PUDDING.\\nOne quart milk, yolks of two eggs, one and one-half squares\\nof Baker s chocolate, a little salt, one cup sugar, two table-\\nspoonfuls cornstarch cook all together in a double boiler\\nput into a dish. Beat whites of eggs, add one-half cup sugar,\\na little vanilla. Spread over top of pudding. Mrs. Burton\\nChase.\\nTHE Place to See All That s New in Postcards, 58 Main St.\\nAPPLE GINGERBREAD PUDDING.\\nPut thick layer of sliced apple in baking pan season with\\nsugar, cinnamon and salt over the apples pour a gingerbread\\nmade as follows Three-quarters cup molasses, one and one-\\nhalf mixing spoons melted butter, a little ginger, one saltspoon\\n98", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0102.jp2"}, "103": {"fulltext": "salt, one teaspoonful soda, one-quarter cup boiling water, one-\\nquarter cup milk, flour enough to make a thin batter.\\nSauce for Pudding. One egg, one cup sugar, little salt.\\nBeat together. Pour over one cup boiling water. Mrs. Jen-\\nnie Ford.\\nTHE Place to See All That s New in Postcards, 58 Main St.\\nTAPIOCA PUDDING.\\nStir two tablespoonfuls minute tapioca with one quart milk\\nand cook fifteen minutes in a double boiler; to the yolks of\\ntwo eggs add one cup sugar and two small tablespoonfuls of\\ncornstarch, a little salt and cook until quite thick. Cool and\\nbeat the whites of the eggs and put over the top. Mrs. A. C.\\nHayward.\\nWHITE HOUSE PUDDING.\\nOne quart dry cake crumbs, one cup molasses, two eggs,\\none cup raisins, one teaspoonful baking powder, a little salt\\nand nutmeg. Steam three hours. Mrs. D. M. Rycm.\\nBREAD PUDDING.\\nOne quart milk, one pint water, one pint bread crumbs,\\none-third cup molasses, two-thirds cup sugar, salt and spices\\nto taste, one cup raisins, butter size of an egg. Put all to-\\ngether on stove for a thorough scald, then add two eggs well\\nbeaten. Bake four or five hours in earthern dish covered.\\nThis is delicious. Mrs. W. H. Pooh.\\nTHE Place to See All That s New in Postcards, 58 Main St.\\nCUP CUSTARDS.\\nBeat three eggs with a pinch of salt add six level table-\\nspoonfuls sugar beat to a froth flavor with orange, vanilla\\nor lemon. Stir into this one quart of milk fill cups and set\\nin pan of hot water. Bake in oven of moderate heat. This\\nrule makes six cups custard. Hilda Johnson.\\n99", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0103.jp2"}, "104": {"fulltext": "SNOW PUDDING.\\nDissolve three tablespoons of cornstarch in a little cold\\nwater pour over it one pint boiling water, one-half cup sugar,\\nlittle salt, then add whites of three eggs beaten to a stiff froth.\\nSteam over tea kettle ten minutes.\\nSauce. Yolks of three eggs, one cup sugar, one cup milk,\\nbutter size of a walnut boil and flavor. Mrs. F. S. Johnson.\\nPlease Your Cook V^lth the Best Coal. This Is Holmes\\nCOTTAGE PUDDING.\\nOne cup sugar, one tablespoonful melted butter, one egg,\\none cup milk, two cups flour, one teaspoonful baking powder,\\nsalt.\\nChocolate Sauce. One cup sugar, one teaspoon cocoa, one\\ntablespoon cornstarch. Mix all together, dry and stir into\\none and one-half cups of boiling water; boil well, then add\\none tablespoon butter, a little salt and one-half teaspoon\\nvanilla. Mrs. Edith G. O Hayre.\\nORIGINAL TAPIOCA PUDDING.\\nOne-half cup pearl tapioca, two cups cold water, one table-\\nspoon sugar, salt, nutmeg, one-half egg, one cup milk. Take\\ntapioca, add salt, pour over it two cups cold water and soak\\nabout two hours, then cook slowly until clear. Beat one egg\\nthoroughly, take one-half of it, put into tumbler and fill with\\nmilk. Put into pudding dish, add sugar, and pour the cooked\\ntapioca into it stir well and grate a little nutmeg over it. Bake\\nabout an hour. Serve with maple syrup or milk or cream and\\nsugar. Mrs. F. A. Sweetland.\\nPlease Your Cook With the Best Coal. This Is Holmes\\nGRAHAM CRACKER PUDDING.\\nFour graham crackers soaked in one pint milk; yolks of\\ntwo eggs, cinnamon, nutmeg, salt, piece of butter size of small\\negg. Bake three quarters of an hour; whites of eggs beaten\\nto a stiff froth with one-half cup powdered sugar and serve\\nas sauce. B. K. P.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0104.jp2"}, "105": {"fulltext": "PEACH PUDDING.\\nHave twelve half peaches spread out with sugar in the hol-\\nlows. Rub a large tablespoon of butter into one pint flour\\nsifted with one teaspoon of baking powder and one-half tea-\\nspoon salt. Beat one egg very light, stir into one scant cupful\\nmilk and mix this gradually with the prepared flour, beating\\nwell at the last. Pour this into a pan large enough to allow\\nthe fruit to be spread out and the batter about one inch thick;\\nbake half an hour in quick oven; serve with cream. Very\\nnice. Frances Keith.\\nPlease Your Cook With the Best Coal. This Is Holmes\\nGRANDMA S CRACKER PUDDING.\\nSoak eight large Boston crackers in three pints of milk;\\nboil one-half pound raisins till soft. Beat together three eggs,\\nsix tablespoonfuls sugar, one-half nutmeg grated and one tea-\\nspoonful salt. Butter a paper and place in bottom of a pail;\\nput in a layer of crackers, some raisins and two or three\\nspoonfuls of the egg mixture and repeat until it is all used;\\npour on top the remainder of the milk, cover and steam three\\nhours.\\nFoamy Sauce: Whites of two eggs beaten until foamy,\\nbut not dry add one cup sugar and beat well add one cup\\nboiling milk and juice of one lemon. Mrs. Elijah A. Keith.\\nPlease Your Cook With the Best Coal. This Is Holmes\\nCRACKER PUDDING.\\nTake one-half dozen common crackers, halve them and soak\\nin cold water five minutes. Then put in baking pan, not let-\\nting them touch each other, and drop a small piece of butter on\\neach. Bake forty minutes in a hot oven. When done drop\\nraspberry jam on each and serve with egg sauce.\\nSauce: One egg, one cup sugar, beaten very light; then\\nadd two tablespoonfuls hot milk and little vanilla. Gladys\\nW. Tdber.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0105.jp2"}, "106": {"fulltext": "DELICIOUS CRACKER PUDDING WITH\\nRASPBERRIES.\\nOne large teacupful cracker crumbs, one quart milk, one\\nspoonful flour, pinch of salt, yolks of three eggs, one whole\\negg and one-half cup sugar. Flavor with vanilla, adding a\\nlittle pinch of salt. Bake in a moderate oven. When done\\nspread over the top, while hot, one pint well sugared rasp-\\nberries then beat the whites of the three eggs very stiflf with\\ntwo tablespoonfuls sugar and a little lemon extract or what-\\never flavor one prefers. Spread this over the berries and bake\\na light brown. Serve with fruit sauce made of raspberries.\\nMrs. James F. Sullivan.\\nIf You Want the Best Fountain Pen Satisfaction, C. Holmes, 58 Main St.\\nENGLISH PUDDING.\\nTwo cups bread crumbs, one cup raisins, one cup molasses,\\none cup milk, one teaspoonful soda, spice to taste bread\\nshould be browned in oven first.\\nSauce One cup sugar, one and one-half tablespoons but-\\nter, one egg, three tablespoonfuls boiling water. Rub butter\\nand sugar together until creamed and add the yolk of one egg\\nplace the bowl in a basin of hot water, and if sugar does not\\ndissolve readily, keep the bowl in a hot place until all\\nis smooth, stirring constantly. The sauce should be rich, yel-\\nlow syrup when finished. Turn it into a serving bowl and\\nplace on top the beaten white of egg, which must be stirred\\ninto the sauce after the latter is on the table. Flavor to taste.\\nMrs. C. H. Spaulding.\\nIf You Want the Best Fountain Pen Satisfaction, C. Holmes, 58 Main St.\\nGRAHAM PUDDING.\\nOne cup molasses, one cup milk, one tablespoon butter, one\\negg, one teaspoon soda, one teaspoon cinnamon, one teaspoon\\nclove, one and one-half cups graham flour, one cup raisins.\\nSteam three hours. iV. B. Caszirll.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0106.jp2"}, "107": {"fulltext": "SUET PUDDING.\\nOne cup chopped suet, two-thirds cup raisins, two-thirds\\ncup molasses, one teaspoon soda in molasses, one cup milk,\\none teaspoon cinnamon, one teaspoon clove, one teaspoon salt,\\ntwo and one-half cups flour. Steam two or three hours.\\nMrs. Jessie Thomas.\\nIf You Want the Best Fountain Pen Satisfaction, C. Holmes, 58 IN^ain St.\\nSUET PUDDING.\\nOne cup finely chopped raisins, one cup chopped suet, one\\ncup molasses, one cup milk, two cups flour, one teaspoon cas-\\nsia, one teaspoon clove, little nutmeg, one teaspoon soda dis-\\nsolved in milk, salt. Steam three hours. Very necessary to\\nkeep water boiling.\\nSauce for Pudding: One-half pint cream whipped, two\\neggs beaten light, one-half cup sugar mix whipped cream and\\neggs together, flavor with vanilla. Mrs. Hem an Eldredge.\\nSTEAMED PUDDING.\\nOne and one-half cups flour, one-half cup sugar, one-half\\ncup milk, one cup berries, one egg, one teaspoon soda, one-\\nhalf teaspoon cream of tartar, one teaspoon butter, one tea-\\nspoon vanilla. Steam one-half hour in cups. Sara E. Hatch.\\nIf You Want the Best Fountain Pen Satisfaction, C. Holmes, 58 Main St.\\nWEDDING PUDDING.\\nOne cup molasses, one cup sour milk, one-half cup butter,\\nfour cups flour, one teaspoon soda, one teaspoon cloves, one\\negg, nutmeg, fruit, salt. Steam two hours.\\nSauce One pint hot water, one-half cup butter, two table-\\nspoons flour, two tablespoons vinegar, one teaspoon lemon.\\nBoil until it thickens.\\nHard Sauce: One cup frosting sugar, one-half cup butter,\\nwhite of one egg. Mix until smooth. Mrs. Dudley.\\n103", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0107.jp2"}, "108": {"fulltext": "VEGETABLE PLUM PUDDING.\\nOne cup grated carrot, one cup grated potato, one-half cup\\nsuet, one and one-half cups flour, one-half cup sugar and one-\\nhalf cup molasses (or one cup molasses in place of molasses\\nand sugar), one cup currants, one teaspoon soda, one-half\\nteaspoon cinnamon, one-fourth teaspoon clove, one-fourth tea-\\nspoon allspice. Steam three hours. Mrs. A. Thompson.\\nHolmes Trade Mark, the Filled Hod, Stands for Quality and Square\\nDealing,\\nSTEAMED PUDDING.\\nTwo-thirds cup pork chopped fine, one cup molasses, one\\ncup milk, one cup raisins chopped, two and one-half cups\\nflour in which has been mixed one teaspoon saleratus spice to\\ntaste. Steam three hours. Mrs. J. J. Pratt, E. Bridge-mater.\\nSTEAMED BREAD PUDDING.\\nTwo cups chopped bread, one cup raisins, one-half cup milk,\\none-half teaspoon soda in milk, one-half cup molasses, one\\nteaspoonful melted buiter, one egg, spice, salt. Steam three\\nhours. vS Shaw.\\nHolmes Trade IVlartc, the Filled Hod, Stands for Quality and Square\\nDealing.\\nFUDGE CAKE WITH WHIPPED CREAM.\\n(A Nice Dessert.)\\nBeat one-half cup butter to a cream, and gradually beat in\\nOne cup sugar.\\nThe beaten yolks of two eggs,\\nThree squares of chocolate melted over hot water.\\nOne-half cup molasses.\\nOne-half cup sour milk.\\nOne-half cup hot water, and then\\nTwo and one-half cups of sifted pastry flour sifted again\\nwith one teaspoon of baking soda.\\nBake in a hot, well buttered muffin pan, and serve with\\nwhipped cream.\\n104", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0108.jp2"}, "109": {"fulltext": "CHOCOLATE CRUMBS.\\nMix together one and one-half cups soft bread crumbs\\n(taken from bread about two or three days old), one and one-\\nhalf squares of chocolate cut into small pieces, two tablespoons\\nsugar and one-eighth teaspoon salt. Set into a moderate oven,\\nstir frequently. When chocolate is melted and the crumbs\\nare well covered, set away to cool. Serve with whipped\\ncream, sweetened and flavored with vanilla. Sprinkle chopped\\npistachio nuts or almonds on the cream. Mrs. Mary L. Wade.\\nHolmes Trade Mark, the Filled Hod, Stands for Quality and Square\\nDealing.\\nCRACKER PUDDING (Good).\\nNine common crackers,\\nThree eggs.\\nOne and one-fourth cups white sugar,\\nOne-fourth cup molasses.\\nOne- fourth cup butter.\\nOne-half teaspoon salt,\\nTwo teaspoons mixed spices,\\nTwo cups raisins,\\nOne cup currants.\\nThree apples chopped, and juice of one lemon,\\nAbout one cup of milk.\\nBake in a moderate oven slowly, stirring occasionally at\\nfirst. Miss Mary H. Nugent.\\nHolmes Trade Mark, the Filled Hod, Stands for Quality and Square\\nDealing.\\nCHOCOLATE PUDDING (Fine).\\nFour eggs,\\nOne and three-fourths cups sugar,\\nOne and three-fourths cups milk.\\nThree and one-half squares chocolate grated,\\nThree and one-half cups flour.\\nFive and one-fourth teaspoons baking powder.\\nSteam two hours.\\nMiss Mary H. Nugent.\\n105", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0109.jp2"}, "110": {"fulltext": "OLD ENGLISH PLUM PUDDING.\\nOne and one-half pounds best beef suet chopped fine, two\\nand one-half pounds dark brown sugar, three pounds raisins\\n(seeded), three pounds currants, two pounds citron (do not\\ncut too fine), one-half pound blanched almonds (chopped),\\nseven teacups flour, two teacups molasses, two teaspoons\\nsaleratus, two lemons, chop rind fine, squeeze in the juice,\\none dessertspoonful of the following spices: cloves,\\ncinnamon, a level desertspoonful of ginger; one small nut-\\nmeg and ten eggs, one-half pint of brandy; add just enough\\nwater to have a very stiff dough, one large dessertspoonful of\\nsalt.\\nThis quantity will make four very large puddings that will\\ntake ten hours to boil. Half, or even a quarter, will be enough\\nfor a small family, but do not diminish the time in boiling.\\nKeep pudding covered while boiling. Use plenty of water\\nand on no account let water stop boiling while cooking the\\npudding. Serve with any rich sauce. Mrs. A. Wesley Stet-\\nson.\\nSTEAMED PLUM PUDDING.\\nTen crackers rolled, one cup sugar, one cup raisins, one cup\\nwater, one teaspoon salt, one-fourth teaspoon each of nutmeg,\\ncinnamon and clove, one quart of milk. Soak rolled crackers\\nin the cup of water, add spices and salt to sugar. Add this to\\nthe crackers and mix well then stir in the milk. Steam four\\nhours in an uncovered dish, stirring often to prevent raisins\\nfrom settling. Bake in a moderate oven one hour.\\nSauce for Above. Cream together one cup sugar, a scant\\none-half cup of butter, add one well beaten Qgg, and boiling\\nwater to make quite thin, flavor with one teaspoon of vanilla.\\nMrs. Sarah Tucker.\\nRABYDURE fLEAN\\nfteSlEERlESSVOAL\\nio6", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0110.jp2"}, "111": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n107", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0111.jp2"}, "112": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n1 08", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0112.jp2"}, "113": {"fulltext": "The\\nQuestion\\nIs not whether you are doing well\\nor badly with the coal you are now\\nusing, but whether you are doing\\nas well as you might.\\nThe old proverb, a rolling\\nstone gathers no moss, may be\\nwell off-set with a setting hen\\nnever gets fat.\\nPerhaps you have never tried\\nour Special Soft Shamokin Coal\\nfor your cook stove. It is a coal\\nthat was, perhaps, not known when\\nyou went to housekeeping, but it\\nis giving the greatest satisfaction\\nhere and now. Wouldn t it pay\\nyou to try some?\\n58 MAIN STREET\\nWOLMES/\\n109", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0113.jp2"}, "114": {"fulltext": "Pudding Sauces.\\nSTRAWBERRY SAUCE.\\nOne cup sugar added to one-half box hulled strawberries;\\nadd enough water to cover and let come to a boil. Serve in-\\ndividual portions of vanilla ice cream in tall-stemmed glasses\\nand pour over the sauce from pitcher or bowl. Mrs. L. F.\\nGurney.\\nGet Your P. O. Stamps and Money Orders at 58 Main St. This Is Holmes\\nFRENCH PUDDING SAUCE.\\nWet two rounding tablespoonfuls of flour in cold water;\\nstir until smooth and free from lumps. Stir this into one cup\\nboiling water; cook ten minutes; set away until cold. With\\nthe hand cream one-half cup butter and one cupful sugar until\\nlight and white. Combine mixtures; mix thoroughly, flavor\\nwith vanilla. Nellie Lyons.\\nPUDDING SAUCE.\\nBlend one large tablespoon butter with one small table-\\nspoonful pastry flour; add boiling water to make a thick\\ncream cool and add stiffly beaten white of one egg and two-\\nthirds cup sugar. Flavor to taste. Mrs. W. H. Poole.\\nCOLD ORANGE SAUCE.\\nBeat to a cream one-half cup of butter and one cup of fine\\ngranulated sugar; then stir in the grated rind of one-half an\\norange, and the juice of one; stir until all the orange juice\\nis absorbed sprinkle a little mace over sauce and serve.\\nMrs. Wallace A. Smith.\\nGet Your P. O. Stamps and Money Orders at 58 Main St. This Is Holmes\\nHARD SAUCE.\\nBeat one-half cup butter to a cream then slowly beat in\\none cup sugar. When light and white beat in the stiffly beaten\\nwhite of one egg add this slowly. Flavor with vanilla. Mrs.\\nT. A. Hopkins.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0114.jp2"}, "115": {"fulltext": "SNOWDRIFT SAUCE.\\nRub one-quarter cup butter to a cream in a warm bowl add\\ngradually one-half cup powdered sugar; then add one-half\\nteaspoonful of your favorite extract or a little mace. Pile it\\nlightly on a small fancy dish. Set on ice until ready to serve.\\nMrs. Jennie Jefferson.\\nGet Your P. O. Stamps and Money Orders at 58 Main St. This Is Holmes\\nFOAMY SAUCE.\\nWhites of two eggs one cup powdered sugar one-half cup\\nhot milk one teaspoonful vanilla. Beat whites until stiff, add\\nsugar gradually and continue beating; add milk and vanilla.\\nMrs. D. E. Hall.\\nFOAMY SAUCE.\\nBeat the yolks of two eggs until thick and lemon-colored;\\nadd slowly one-quarter cup sugar; beat until light. Into this\\nmixture stir three tablespoonfuls hot milk, a pinch of salt and\\none teaspoonful of your favorite flavor. Now fold in the\\nstififly beaten whites of two eggs. Kittie Connolly.\\nPUDDING SAUCE.\\nCream one-half cup butter and one cup powdered or fine\\ngranulated sugar; add yolks of two eggs, beat. Lastly add\\nwhites of eggs beaten stiff; flavor. Mrs. D. W. Field.\\nPUDDING SAUCE.\\nTwo cups milk, one cup boiling water, one teaspoonful but-\\nter, one-half cup sugar, salt; mix above and put in double\\nboiler; when heated, add one tablespoonful flour wet with\\nmilk. Cook and flavor with vanilla. Mrs. Alfred H aught on.\\nGet Your P. O. Stamps and Money Orders at 58 Main St. Tills Is Holmes\\nCURLED BUTTER.\\nMake pyramid or other form of butter. Through coarse\\nsieve push small pieces of butter, take them off the under\\nside of sieve with knife and cover the form already made.\\nPretty for fairs or festivals. Ada A. Brewster, Kingston,\\nMass.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0115.jp2"}, "116": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0116.jp2"}, "117": {"fulltext": "D C\\nWhat\\nSkilled Cooks\\nPrefer.\\nAsk the woman who does\\nher own work, the hired girl,\\nor the professional cook, why\\nthey are now using Shamokin\\nCoal. They will tell you that\\nit is because it is pure coal, that\\nit is clean, that it kindles quickly,\\nmakes a hot fire, can always be\\ndepended on, and contains so\\nlittle waste that it doesn t pay\\nto sift the ashes.\\nIt is economical. It takes less\\ncoal to do the same v/ork, and\\nit gives perfect results in the\\nkitchen.\\nTHIS IS HOLMES Corp.\\n58 MAIN ST.\\n113", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0117.jp2"}, "118": {"fulltext": "Cold Desserts.\\nPECHE MELBA.\\nChoose large, fair peaches; peel and cut in halves, remov-\\ning the stones. Take as many rounds of sponge cake as there\\nare halves of peaches cover each round with a rich fruit\\njuice, such as pineapple (sugar can be added to canned pine-\\napple juice and cooked down to a syrup) and place a half\\nof peach on each round of cake fill the cavities of the peaches\\nwith a rich vanilla ice cream with bits of cherries on top. A\\nMelba sauce comes in bottles for Peche Melba. Mrs. John\\nQ. Ford.\\nIf You Want Your Coal Prompt and When Promised, Buy of Holmes.\\nCOFFEE SPANISH CREAM.\\nMix one and one-half cups boiled coffee, one-half cup milk,\\none-third cup granulated sugar, one tablespoonful granulated\\ngelatine and heat in a double boiler. Beat yolks of three eggs\\nand add one-third cup sugar and one-quarter teaspoon salt;\\nadd to first mixture and cook until thickened. Remove from\\nrange, add whites of three eggs beaten until stiff and one-half\\nteaspoon vanilla; turn into individual moulds, first dipped in\\ncold water, and chill. Serve with powdered sugar and thin\\ncream. Mrs. J. P. Stedman.\\nIf You Want Your Coal Prompt and When Promised, Buy of Holmes.\\nSTRAWBERRY CREAM CAKES.\\nMelt one-half cup butter in one cupful boiling water, with\\none teaspoonful salt added then add a rounding cupful sifted\\nflour, stirring until the mixture rolls into a ball, leaving the\\nsides of the saucepan when cool, turn into a mixing bowl and\\nbeat in, one at a time, four eggs when well mixed drop in\\ntablespoonfuls on a buttered baking pan, some distance apart.\\nBake thirty minutes in a moderate oven the cakes should be\\na pretty golden brown when removed from the oven. Let\\ncool and fill with a cream made from strawberries. Press the\\n114", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0118.jp2"}, "119": {"fulltext": "berries through a sieve, add to one cupful of the pulp one cup-\\nful rich cream and one-half cup sugar. Beat until the mix-\\nture is a thick stiff cream and fill the cakes by slitting an\\nopening on one side of each cake and filling with the cream.\\nThe quantity mentioned will fill fourteen cakes. Mrs. Wal-\\nlace Smith.\\nIf You Want Your Coal Prompt and When Promised, Buy of Holmes.\\nTAPIOCA ICE.\\nSoak one and one-half cups tapioca over night. Cook in a\\ndouble boiler until transparent add one cup sugar peel and\\nmince fine one juicy pineapple. When cool add together and\\nset on ice. Serve with cream flavored with vanilla. Mrs. D.\\nM. Feeney.\\nSTRAWBERRY DESSERT.\\nOne-half pound marshmallows cut in fine pieces one box\\nstrawberries mashed and sweetened one-half pint cream\\nwhipped stiff, slightly sweetened. Mix together and set on\\nice until ready to serve. Mrs. W. H. Poole.\\nFLUFFY RUFFLES.\\nOne package raspberry Jell-O prepared by directions on\\npackage. When it begins to harden, add one-half pint\\nwhipped cream and one can (ten cents) cocktail pineapple\\nwhich has been chopped fine and cooked ten minutes with one-\\nhalf cup sugar; put in mould and chill. Mrs. J. C. Elliott.\\nIf You Want Your Coal Prompt and When Promised, Buy of Holmes.\\nCOFFEE CREAM.\\nHeat one and one-half cups coffee, one-half cup milk and\\none-half box gelatine in a double boiler. When gelatine is\\ndissolved, add two-thirds cup sugar, a little salt, and yolks of\\nthree eggs beaten together. Cook all together until it thickens,\\nthen remove from fire and add the whites of three eggs beaten\\nstiff and flavor with vanilla. Pour into mould and chill. Serve\\nwith cream, plain or whipped. The above recipe is very nice\\nif water and the juice of a small lemon is used in place of\\ncoffee, and may be eaten without cream. Mrs. Kate L.\\nWeaver.\\n5", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0119.jp2"}, "120": {"fulltext": "PINEAPPLE FLIP.\\nOne can sliced pineapple, one lemon, one-half box Swamp-\\nscott gelatine, one cup sugar, one-half pint cream, one tea-\\nspoon vanilla, white of one egg. Soak gelatine in one cup\\nwater five minutes, add juice of pineapple, lemon juice and\\nsugar; let come to a boil, strain, set away to jell. Whip cream,\\nadd vanilla, pinch of salt and beaten white of one egg, and gel-\\natine. Beat thoroughly before adding pineapple; set away\\nto chill. Beat again before serving. M. J. Erskine.\\nHolmes Sells Best Horse, Cow and Poultry Feed at Lowest Prices,\\nSPANISH CREAM.\\nOne-third box gelatine, put in two-thirds quart milk; let\\nsoak one hour. Put into a dish and let come to a boil; then\\nadd yolks of three eggs and two-thirds cup sugar let come to\\na boil. Take off stove and add whites of the eggs beaten to\\na stiff froth add a little salt and vanilla. Mrs. D. E. Feeley.\\nMARSHMALLOW PUDDING.\\nOne-half pound marshmallows cut in quarters, one cup wal-\\nnuts cut up one-quarter cup sugar, three-quarters cup cream\\nand one-quarter cup milk; beat sugar, cream and milk to-\\ngether, but not too stiff. Add candied cherries. Arrange\\nmixture in layers and chill on ice one hour before serving.\\nPretty served in sherbet glasses with cherries on top. Mrs.\\nRalph D. Poole.\\nHolmes Sells Best Horse, Cow and Poultry Feed at Lowest Prices.\\nDISH OF SNOW.\\nSoak one-half cup gelatine, add one pint boiling water;\\nwhen cool add the whites of three eggs, two cups sugar, juice\\nof one lemon; beat one hour; put it in a mould. Scald one\\npint milk, add the yolks of three eggs, one cup sugar, one tea-\\nspoon cornstarch, flavor with vanilla. When cool put the\\nsnow in a glass dish, put the custard around it. Very nice.\\nMrs. Dudley.\\nii6", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0120.jp2"}, "121": {"fulltext": "PINEAPPLE GELATINE.\\nOne-half box Minute gelatine, three cups boiling water, one\\ncup pineapple juice, two cups sugar, one can sliced pineapple\\nchopped fine one-half pint cream whipped. Beat all together\\nwhen the gelatine is partly set. Mrs. Delia F. Chamberlain.\\nHolmes Sells Best Horse, Cow and Poultry Feed at Lowest Prices.\\nRICE BLANC MANGE.\\nInto a double boiler put three cupfuls milk, pinch of salt\\nand scant one-half cup rice which has been thoroughly\\nwashed; cook this until the milk is entirely absorbed; then\\nadd one-third box gelatine which has been dissolved in cold\\nwater. As the mixture begins to thicken add one-half cup\\nsugar, one teaspoonful vanilla and one wine-glass of orange\\njuice, with finally one-half pint cream whipped stiff. Turn\\nmixture into a wetted mould and set away in a cold place until\\nneeded. Serve with cream. Mrs. Will T. Lewis.\\nPINEAPPLE PUDDING.\\nFresh soft marshmallows cut in halves; cover bottom of\\ndish; then layer of pineapple cut in small pieces, then a layer\\nof whipped cream with just a little salt and sugar in it. Re-\\npeat until dish is full as you wish. If using fruit in natural\\nstate, cut up and cover with sugar and let stand a while be-\\nfore using. This is a delicious dessert if one likes pineapple.\\nMrs. J. A. Thurston.\\nHolmes Sells Best Horse, Cow and Poultry Feed at Lowest Prices.\\nSNOWBALL CUSTARD.\\nSoak one-half package gelatine in one teacupful cold water\\none hour; add one pint boiling water, stir until the gelatine is\\nall dissolved. Then beat the whites of four eggs to a stiff\\nfroth, put two teacupfuls sugar into the gelatine water first,\\nthen the beaten whites of eggs and one teaspoonful vanilla\\nextract or the grated rind and juice of one lemon. Whip it\\nsome time until it is all stiff and cold. Dip some small dishes\\nin cold water and fill them and set in a cold place; make a\\n117", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0121.jp2"}, "122": {"fulltext": "boiled custard of yolks of three eggs, one-half cup sugar, one\\npint milk and flavor with vanilla extract. Now after the\\nmeringue in the glasses has stood about five hours, turn them\\nout in a glass dish and pour the custard around the base.\\nMrs. J. F. Mclntyre.\\nA Self-Filling, Non-Leakable Fountain Pen at Holmes\\nSNOW PUDDING.\\nTake one-half box gelatine, soak in one-half pint cold water\\nwhen dissolved pour over one-half pint boiling water, add\\njuice of two lemons and one-half cup sugar. Beat the whites\\nof four eggs to a stifif froth with one-half cup sugar and pour\\ninto gelatine, stirring a little. Cool in a mould.\\nCustard. Yolks of four eggs, one pint milk, one cup sugar,\\nlittle salt; boil the milk, add eggs, sugar and flavor. Mrs.\\nGeorge B. Holland.\\nDATE TORTE (German).\\nTwo eggs, one cup sugar, one cup walnuts, one cup dates,\\none tablespoon flour, one teaspoon baking powder. Beat eggs\\nvery light, add sugar; chop nut meats, cut dates in small\\npieces bake in a moderate oven. This will rise up very light\\nand fall to about half its thickness while in oven. Serve cold\\nwith cream. K. L. W.\\nA Self-Filling, Non-Leal abie Fountain Pen at Holmes\\nCOFFEE BAVARIAN CREAM.\\nOne-half box gelatine, one-half cup cold water, one pint\\ncream, one pint milk, four eggs (yolks), four eggs (whites),\\none-half cup sugar, one-half teaspoon salt, one teaspoon\\nvanilla, one-quarter cup black coffee. Soak the gelatine in\\nthe cold water, chill and beat the cream with an egg beate,r\\nand set it on ice. Put milk in double boiler and heat to boiling\\npoint beat yolks of eggs, add sugar and salt pour hot milk\\non to the mixture, stir thoroughly and return to double boiler\\nand cook two or three minutes or just enough to scald the\\nii8", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0122.jp2"}, "123": {"fulltext": "egg; stir constantly, add the soaked gelatine, and when dis-\\nsolved pour over the well beaten whites of the eggs; add\\nvanilla. Set into a pan of ice water. Stir well and when\\nslightly thickened add the cold black coffee and then the\\ncream; keep stirring; when stiff enough to drop, pour into a\\nmould wet in cold water. One-half the rule will make almost,\\nif not quite, a quart mould. Set on ice until cold; unmould\\nand put in dish; surround with whipped cream and dot with\\ncandied cherries cut in bits. Mrs. C. C. Merritt.\\nA Self-Filling, Non-Leakable Fountain Pen at Holmes\\nMARSHMALLOW PUDDING.\\nOne-quarter pound marshmallows cut them in four pieces\\none-half pint cream beaten stiff, one tablespoonful sugar, one-\\nhalf cup chopped nuts, one tablespoonful chopped cherries,\\nflavor with vanilla; add marshmallows and chill. Cherries\\nau marasquin preferred, S. S. Pierce brand. Mrs. James M.\\nCunningham.\\nCOFFEE TAPIOCA CREAM.\\nPut one pint of breakfast coffee over the fire in a double\\nboiler, the coffee left from breakfast will do if it was poured\\nfrom the grounds before it was taken to the breakfast room\\nwhen hot add three level tablespoonfuls of Slade s tapioca and\\ncook until the tapioca is transparent; beat the yolks of two\\neggs, add one-half cup sugar and one-quarter teaspoon of salt\\nand beat again dilute with a little of the hot tapioca and stir\\ninto the contents of the double boiler; when the mixture has\\nthickened fold in the stiffly beaten whites of the eggs. Serve\\nwith cream very cold. Mrs. J. A. Condon.\\nA Self-Filling, Non-Leakable Fountain Pen at Holmes\\nPINEAPPLE TRIFLE.\\nOne-half can grated pineapple, two-thirds cup sugar, cook\\ntogether dissolve one-half package of any flavor Jell-O in one-\\nhalf pint boiling water then add the pineapple, sugar and juice\\nof half an orange to the Jell-O and set away to cool. When it\\nbegins to thicken add one-half pint cream whipped stiff. Stir\\nthoroughly and turn into a mould to harden. E. F. W.\\n119", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0123.jp2"}, "124": {"fulltext": "BANANA AND TAPIOCA CHARLOTTE.\\nCook one-third cup Slade s tapioca in one pint boiling water\\nuntil the mixture is smooth and transparent; add one cup\\nbanana pulp (three or four bananas peeled and pressed\\nthrough a potato ricer or sieve), one-quarter cup lemon juice\\nand one cup sugar when the mixture is thoroughly scalded\\nremove it from the fire and fold into it the stiffly beaten whites\\nof three eggs. Line a glass serving dish with lady fingers or\\nmacaroons and turn the mixture into it; take one-quarter cup\\nmilk and two tablespoonfuls of powdered sugar, one cup thick\\ncream and beat until stiff, with an egg beater. Use the cream\\nas a garnish for the top of the charlotte. A pastry bag and\\nrose tube will be found convenient in garnishing with whip-\\nped cream. Mrs. J. A. Condon.\\nHolmes Peerless Coal Pleases Particular People.\\nAMBER CLEAR COFFEE JELLY.\\nSoak one envelope Plymouth Rock White Phosphated Gel-\\natine in one cup cold water for five minutes then add one\\nand one-half cups sugar and one and one-half pints of hot\\ncoffee made in this way: Break one egg into a cup, hold it\\nunder cold water faucet and beat, letting water drop until there\\nis about as much water as tgg. Then measure three large\\ntablespoonfuls coffee and mix with enough of the tgg to\\nmoisten thoroughly and let stand a few minutes; then pour\\nenough boiling water on for the desired quantity. Let boil\\nthree minutes then shake a tiny bit of salt in the pot and dash\\nin a little cold water, and after standing ten minutes pour\\nthrough a bit of cheesecloth on to the gelatine and sugar.\\nCool in a mould. Serve with cream and sugar. Kate L.\\nWeaver.\\nHolmes Peerless Coal Pleases Particular People.\\nORANGE CHARLOTTE.\\nOne-third box gelatine, one-third cup cold water, one-third\\ncup boiling water, one cup sugar, juice of one lemon, one cup\\norange juice and pulp, whites of three eggs. Soak the gelatine", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0124.jp2"}, "125": {"fulltext": "in cold water until soft; add the boiling water, sugar and\\nlemon juice; strain and add the orange juice and pulp and a\\nlittle of the grated rind. Cool in a pan of ice water and when\\nit begins to harden, beat in the stiffly beaten whites of the\\neggs and beat together till stiff enough to drop. Pour into the\\nmould. Whipped cream may be piled on the top after remov-\\ning from the mould. One cup chopped nut meats added with\\njuice and pulp of the orange is very nice. Mrs. Lucius Leach,\\nHolmes Peerless Coal Pleases Particular People.\\nPINEAPPLE SOUFFLE.\\nTo one large cup grated pineapple add three-quarters cup\\nsugar, the juice of one-half a lemon and cook until reduced\\nand thick. To the whites of five eggs add one-quarter tea-\\nspoon cream of tartar, beat until dry, then beat gradually into\\nthe cold pineapple mixture. Turn into a two quart melon\\nmould that has been well buttered and dredged with sugar. Set\\ninto a dish on several folds of paper, surround with boiling\\nwater and let cook about one-half hour. The water must not\\nboil during the cooking. Turn from the mould, serve with\\ncream and sugar. Mrs. F. E. Harrison.\\nSTRAWBERRY WHIP.\\nTake one and one-quarter cups strawberries and one cup\\nwhite sugar (powdered is best) and the white of one egg.\\nMash or squeeze the berries through one of the wire potato\\nmashers. Then beat the berries, sugar and white of egg until\\nstiff enough to hold in shape. Nellie Lyons.\\nHolmes Peerless Coal Pleases Particular People.\\nCODDLED APPLES.\\nPare and core a dozen best apples. Set in kettle not\\ncrowded. Add two teaspoonfuls cold water, one tablespoon-\\nful butter, one teacup sugar, juice of a lemon and a little nut-\\nmeg. Stew until tender. Let remain in kettle until cold.\\nServe with cream. Mrs. Charles Tully.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0125.jp2"}, "126": {"fulltext": "LEMON JELLY.\\nSoak one-half box gelatine in one-half cup cold water\\ntwenty minutes pour over two and one-half cups boiling\\nwater; add one cup sugar and one-hdf cup lemon juice; strain\\nand pour into mould. Mrs. A. C. Gibbs.\\ne\\nWhat a virtue there\\nis in pure COAL.\\nThere should be\\nnothing in coal but coal.\\nCoal should burn, resolve\\nitself into heat and ashes.\\nOur Special Soft Shamo-\\nkin Coal bums; kindles\\nquickly makes a hot fire\\nholds fire well, and all\\nburns to ashes. It doesn t\\npay to sift the ashes, be-\\ncause there is no coal in\\nthem. This saves time and\\nmoney and avoids a dirty,\\ndisagreeable job.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0126.jp2"}, "127": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n123", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0127.jp2"}, "128": {"fulltext": "R\\nn\\nABYDURE riEAN\\nAGSIEERLESSLOAL\\n31\\ntm thncntmn rnttatata\\nin knntutng fn^rg-\\ntl|ttt5 about BomFtl|tnj9\\nunh Homjftlytng about\\n?tt^rytt|tuj5.\\nThe something that you need to\\nknow about coal for the cook stove\\n(if you haven t already learned it) is\\nthat our Special Soft Shamokin Stove\\nCoal cannot be excelled as a fuel for\\ncooking stoves. Ask the opinion of\\nany lady who ever used it.\\nTHIS IS HOLMES Corp.\\n58 MAIN ST. ENTERPRISE BLDG.\\nt ABYDURE riEAN\\nAGSlEERlESStOAL\\n124", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0128.jp2"}, "129": {"fulltext": "Ices, Ice Cream, E^tc.\\nPLAIN ICE CREAM.\\nOne pint milk, one pint cream, one cup sugar, two eggs, two\\nscant tablespoons flour, one saltspoonful salt, two tablespoon-\\nfuls flavoring. Boil the milk and cream, reserving one-quarter\\ncup milk. Mix the sugar, flour and salt thoroughly. Beat the\\neggs until light, add the cold milk and sugar mixture, and\\nwhen well mixed add the boiling milk. Turn back into the\\ndouble boiler and cook twenty minutes. Stir constantly until\\nsmooth, and after that occasionally. Strain through a gravy\\nstrainer, add more sugar if needed, and when cold add the\\nflavoring. Freeze as usual. To above add just before freez-\\ning, from one to two tablespoonfuls vanilla according to\\nstrength, and you have vanilla ice cream. Mrs. B. L. Simp-\\nson.\\nPostcard Albums, All Prices, at Holmes\\nSTRAWBERRY MOUSSE.\\nMash one box strawberries through a fine sieve add one\\ncup powdered sugar. Stir on ice until very cold add one pint\\nthick cream beaten with a Dover egg beater put in mould, set\\nin pail of ice and salt (equal quantities) and stand three hours\\nwithout stirring. Serve in slices or in pretty glasses. Mrs.\\nC. C. Merritt.\\nPostcard Albums, Ail Prices, at Holmes\\nCOFFEE MOUSSE.\\nOne pint thick cream, two-thirds cup powdered sugar, one-\\nhalf cup black coffee beat this mixture until it is solid to the\\nbottom of the bowl. Turn into a mould lined with paper; fill\\nthe mould to overflow. Spread a paper over the top of the\\ncream fit the cover in place, and pack in equal measures of\\nice and salt. Let stand between two and three hours. Serve\\nin slices or in tall glasses with a spoonful of whipped cream on\\ntop. Mrs. Walter Bradford.\\nI2S", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0129.jp2"}, "130": {"fulltext": "MAPLE PARFAIT.\\nOne pint thick cream, one-half pint maple syrup. Beat stiff\\nand put in mould. Pack in ice and salt of equal quantities, for\\nthree hours. Jennie Jefferson.\\nLEMON SHERBET.\\nOne quart milk, one pint sugar, juice of three lemeons. Mix\\nsugar and lemon juice; add milk, and freeze at once. M.\\nA. C.\\nHolmes Doesn t Claim His Coal to Be the Best on Earth. H^s Customers\\nMake the Claim, and He Admits It s True.\\nORANGE SHERBET.\\nBoil one quart water and one pint sugar rapidly for twenty\\nminutes, add one teaspoon granulated gelatine that has been\\ndissolved in one-quarter cup of cold water and strain into a\\nlarge pitcher. When cold add one scant pint of orange juice,\\nalso juice of one lemon, and freeze. If the freezer is turned\\nrapidly and continuously until the mixture is hard, the result\\nwill be a smooth ice, creamy in texture. Mrs. Nora Buckley.\\nPINEAPPLE SHERBET.\\nOne can pineapple or one pint of fresh fruit, one pint sugar\\n(scant), one pint boiling water turned on the sugar to dis-\\nsolve it; one tablespoonful gelatine dissolved in one-half cup\\nboiling water. When dissolved add this to the sugar and\\nwater. Cut the eyes from the fruit and chop it very fine add\\nthis to the juice from the can. If fresh pineapple is used, it\\nmust be chopped and covered with sugar over night to extract\\nthe juice. Mrs. Granfville Hunt.\\nHolmes Doesn t Claim His Coal to Be the Best on Earth. His Customers\\nMake the Claim, and He Admits It s True.\\nMAPLE ICE CREAM.\\nOne cup thick maple syrup, add the beaten yolks of four\\neggs cook in double boiler until it boils strain and set to\\ncool beat one pint of cream, add the beaten whites of four\\neggs add the syrup and freeze. E. F. IV.\\n126", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0130.jp2"}, "131": {"fulltext": "BANANA ICE CREAM.\\nPeel six ripe bananas, split and remove the seeds and dark\\nportion in the centre rub the pulp through a sieve add to it\\ntwo tablespoonfuls lemon juice, one saltspoonful salt. Heat\\none quart of thin cream in a double boiler until scalding hot;\\nmelt one cup sugar in it, and when cold combine mixtures and\\nfreeze. Mrs. W. B. Baldwin, Jr.\\nHolmes Doesn t Claim His Coal to Be the Best on Earth. His Customers\\nMake the Claim, and He Admits It s True.\\nSTRAWBERRY ICE CREAM.\\nSprinkle two cups sugar over two quarts of strawberries;\\nmash them and let them stand half an hour or until the sugar\\nis dissolved. Turn the berries into a large square of cheese\\ncloth which has been placed over a bowl. Gather up the edges\\nof the cloth, twist them and squeeze as long as any juice or\\npulp will come. Then empty the pulp and seeds left in the\\ncloth into a pan and pour on gradually about one pint milk;\\nmix it well with the pulp, until the pulp is separated from the\\nseeds. Squeeze again until perfectly dry. There should be\\nnothing left in the cloth save a ball of seeds. The pulp will\\nthicken the milk, and it is much nicer than the juice alone.\\nAdd to this pulpy juice as much cream as you may have, from\\none cup to three pints, and sugar to make it very sweet. This\\ncream should be scalded and cooled. Freeze as usual. This\\nis a great improvement over that made by simply mashing the\\nfruit, where the presence of the seeds is objectionable. Mrs.\\nF. A. Besse.\\nHolmes Doesn t Claim His Coal to Be the Best on Earth. His Customers\\nMal e the Claim, and He Admits It s True.\\nFROZEN PUDDING (Excellent).\\nTwo teaspoonfuls cornstarch boiled in one quart of milk in\\ndouble boiler one hour; before taking from the stove add one\\npint sugar, four eggs well beaten. When cold add one quart\\nmilk and a jar of cream ten cents worth candied cherries and\\nten cents worth candied pineapple soaked in rum over night.\\nFreeze. Mrs. W. E. Bryant.\\n127", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0131.jp2"}, "132": {"fulltext": "ICED BISCUITS.\\nBoil together one cup sugar and one-quarter cup water five\\nminutes. Pour onto the well beaten yolks of six eggs, and\\ncook until thickened. Beat until cold, add one pint stiffly\\nbeaten cream, one tablespoonful vanilla, one teaspoon almond\\nextract, and color pale green then add one-quarter pound\\nchopped pistachio nuts. Beat until stiff one cup cream, add\\none-half cup powdered sugar, one teaspoon vanilla and one\\ncup strawberry puree. Half fill a brick mould with first mix-\\nture, completely fill with second mixture, cover with buttered\\npaper, pack in equal parts, salt and ice, and let stand three\\nhours. Remove from mould and serve with sugar wafers.\\nMrs. J. Q. Ford,\\nFree Lead Pencils to All Cash With Order Coal Customers at 58 Main St\\nCOFFEE FRAPPE.\\nTo one quart of strong and very clear coffee chilled, add\\nthree-quarters cup sugar and turn into a freezer packed as for\\nice cream. Turn the crank until the mixture is half frozen.\\nServe in sherbet cups, either with or without whipped cream.\\nAda S. Lewis.\\nCAFE FRAPPE.\\nThree cups coffee, one cup sugar, one cup cream, one-\\nquarter teaspoon salt. Freeze to consistency of mush. Serve\\nin glasses with whipped cream on top. Ruth Rogers.\\nFree Lead Pencils to All Cash With Order Coal Customers at 58 Main St.\\nBISCUIT TORTONI.\\nTo fill three quart freezer, allow one quart cream, two eggs,\\none-half cup sugar, one-half cup boiling water, one teaspoon\\nvanilla, one-half pound French cherries or candied, one\\ndozen macaroons chopped, one cup almonds chopped after\\nbeing blanched. Whip cream and stand on ice until\\nneeded separate eggs and beat whites to a stiff froth and yolks\\nto smooth cream boil sugar and water together until syrup\\n128", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0132.jp2"}, "133": {"fulltext": "will form a hair pour syrup slowly over beaten whites, whisk-\\ning rapidly all of the time add yolks and cook in double boiler\\nfor ten minutes, stirring. Stand aside to become cool. Soak\\ncherries in sherry wine add cherries, almonds and macaroons\\nto cold mixture, which should be thick; then stir in whipped\\ncream and lastly vanilla. Put in melon mould and pack in ice\\nand salt from four to six hours. Mrs. Heman Eldredge.\\nFree Lead Pencils to All Cash With Order Coal Customers at 553 Main St.\\nPISTACHIO ICE CREAM.\\nOne quart thin cream, three-quarters cup sugar, one table-\\nspoonful vanilla, one teaspoon almond extract color Burnett s\\nLeaf Green or Spinach.\\nSULTANA ROLL.\\nLine one pound baking powder boxes with pistachio ice\\ncream sprinkle with sultana raisins which have been soaked\\nin brandy one hour. Fill centres with beaten cream, sweetened\\nand flavored with vanilla; cover with pistachio cream; pack\\nin equal quantities of ice and salt for one and one-half hours.\\nServe with\\nClaret Sauce. Boil one cupful sugar with one-quarter cup-\\nful water eight minutes cool slightly and add one-third cup\\nclaret. Clara H. Bartlett.\\nFree Lead Pencils to All Cash With Order Coal Customers at 58 Main St.\\nFLUFFY RUFFLES ICE CREAM.\\nFor twenty-four portions. One quart milk, one pint heavy\\ncream, two pounds granulated sugar, one teaspoon vanilla ex-\\ntract, one-half teaspoon lemon extract, two teaspoons\\npowdered gelatine. Scald the milk in double boiler with the\\nsugar and gelatine then stir fifteen minutes take from fire,\\nadd extracts, cool, then add well beaten whites of eggs and\\ncream freeze as usual for any ice cream serve in cone shapes\\nwith, a crushed strawberry on the top. Accompany with lady\\nfingers. Use glass service. Herbert L. Aldridge.\\n129", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0133.jp2"}, "134": {"fulltext": "GRAPE FRUIT SHERBET\u00e2\u0080\u0094 GOLF CLUB.\\nFor thirty-two portions or two gallons. One gallon boil-\\ning water, sixteen small, smooth grape fruit, six pounds gran-\\nulated sugar, whites of eight eggs. Cut fruit in equal halves,\\nbeing careful to preserve the shells scoop out the pulp and\\njuice into colander, set over bowl and squeeze or press all juice\\ninto bowl. Add the sugar to boiling water, boil thirty minutes,\\ncool and add the fruit juice and well beaten whites of eggs.\\nFreeze as for any ice cream, twenty to thirty minutes, accord-\\ning to freezer used, and let stand at least two hours before\\nserving. Serve in the half shells accompanied by Nabisco\\nwafers. Orange sherbet may be made same way with twelve\\noranges and four lemons instead of grape fruit. Serve in\\noransfe shells. Herbert L. Aldrido-e.\\n130", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0134.jp2"}, "135": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n131", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0135.jp2"}, "136": {"fulltext": "ai\\naD\\nA Pound of\\nAccording to some statistically inclined\\nperson, has within it dynamic power\\nequivalent to the work of one man for\\none day three tons representing 20\\nyears of hard work. The coal must,\\nof course, be skilfully used.\\nYou cannot throw any kind of coal\\ninto any kind of a stove and get the\\ngreatest benefit. The woman who\\ngets the best results out of a ton of\\ncoal can save money by using Holmes\\nSpecial Soft Shamokin for cooking.\\nHave you tried it? jg jyj^jpj gj^\\nC|?^\\n132", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0136.jp2"}, "137": {"fulltext": "Pies.\\nTARTS.\\nBeat one-half cup butter, one-half cup lard, white of one\\negg, one teaspoon sugar together until creamy; then add\\nfive tablespoonfuls cold water; into one cup flour mix one\\ngood teaspoonful baking powder and one teaspoonful salt add\\nthis to first mixture and as much more flour as it requires to\\nknead. Pat and roll into a sheet and cut into rounds with a\\nsmall cookie cutter. With a thimble or small end of a pastry\\ntube, cut out six small rounds from half of the rounds. Put\\nthe rounds with holes in them on the plain rounds and bake.\\nWhen cold separate and spread plain rounds with raspberry\\njam (or any other jam or jelly) and replace round with the\\nholes. Clara H. Bartlett.\\nA Better, Purer Coal for the Cook Stove Than Holmes Special Soft\\nShamokin Never Came Out of the Ground.\\nCRANBERRY PIE.\\nPastry: One cup flour, two tablespoonfuls lard, one level\\nteaspoon baking powder, a little salt and enough cold water to\\nmake a stiff dough.\\nFilling: One quart cranberries, cook and strain; add two\\ncups sugar and a little salt. Line plate as for custard pie bake\\nwith one crust.\\nFrosting. Beat whites of two eggs to a stiff froth; add\\ntwo tablespoons of fine sugar, put in oven and brown. Mrs.\\nAlice O. Hamblett.\\nA Better, Purer Coal for the Cook Stove Than Holmes Special Soft\\nShamokin Never Came Out of the Ground.\\nFIG PIES.\\nOne pound figs chopped fine and boiled in enough water\\nto cover until soft; one-half pound raisins, chopped, one-half\\ncup sugar, one egg, butter size of an egg. This makes three\\npies. Mrs. W. E. Bryant.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0137.jp2"}, "138": {"fulltext": "FIG PIE.\\nChop one pound figs and stew until soft in enough cold\\nwater to cover; chop one-half pound raisins, add juice and\\ngrated rind of one lemon, one and one-half cups sugar, one\\negg, butter the size of an egg. Bake in two crusts. This\\nmakes three pies. Mrs. D. K. Carpenter.\\nBest Self- Filling Fountain Pen at Holmes 58 IMaIn St.\\nSQUASH PIE.\\nCream together one tablespoonful butter and four table-\\nspoonfuls sugar add two eggs beaten light, one tablespoonful\\nmaple syrup, one-half cup sifted squash, cinnamon and ginger\\nto taste one pint rich milk. Mrs. Marcus Hall.\\nSQUASH PIE.\\nOne can squash, one-half teaspoon cinnamon beaten to-\\ngether pinch of salt, four eggs, one quart and one-half pint\\nmilk, one-half tablespoon flour; beat up in a little milk one\\ncracker rolled fine. This makes four pies. Mrs. Margaret\\nDoherty.\\nMOCK MINCE PIE.\\nOne cup cranberries, one-half cup raisins, one-half cup\\nsugar, one cup boiling water, one teaspoon vanilla, piece of\\nbutter.\u00e2\u0080\u0094 Mr.y. 7. N. Ellis.\\nBest Self-Filling Fountain Pen at Holmes 58 IVIain St.\\nCREAM PIE.\\nLine a deep plate with a good paste, pricking it in several\\nplaces with a fork to let the air out and prevent blisters. Bake\\na delicate brown. Put one cup milk in a double boiler to scald.\\nStir together one-half cup sugar, piece of butter size of a wal-\\nnut, small half cup of flour, one teaspoon cold milk and the\\nyolks of two well beaten eggs. Add the mixture to the milk\\nwhen it boils. Stir until it thickens and cook for a few min-\\nutes then flavor with vanilla. Fill crust with mixture. Beat\\nthe whites of the eggs, add two tablespoonfuls powdered\\nsugar and spread on top of the pie, then brown in oven. Mrs.\\nF. B. Leonard.\\n134", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0138.jp2"}, "139": {"fulltext": "RHUBARB PIE.\\nMix two cups of rhubarb cut in small pieces with one\\ncup sugar, one tablespoonful flour and yolks of two eggs. Use\\nwhites of eggs for frosting. Mrs. G. R. Washburn.\\nLEMON PIE.\\nOne cup sugar and two tablespoonfuls flour mixed together\\ndry; juice and grated rind of one lemon; yolks of two eggs,\\none cup water, one tablespoonful milk in the water. Bake with\\none crust and frost with the whites of two eggs and two table-\\nspoonfuls sugar. Mrs. J. E. Skinner.\\nBest Self-Filling Fountain Pen at Holmes 58 Main St.\\nLEMON PIE.\\nCut a slice of bread one inch thick from a loaf of bread and\\ntrim off the crust, using only the soft part. Place this in a\\nbowl, add a pinch of salt, a piece of butter about the size of\\na small o^gg and one cup of boiUng water. Beat until smooth,\\nthen add one cup sugar, the juice and grated rind of one lem-\\non, and the yolks of two eggs well beaten. Stir all together\\nand pour into deep pie plate lined with a rich crust. When\\ndone, cool and cover with a meringue made of the whites of\\ntwo eggs. Put them on a large dinner plate, beat with a silver\\nknife until stiflf and dry; beat in one-half tablespoon lemon\\njuice, add slowly three level tablespoonfuls granulated sugar\\n(powdered is better) beat until stiff, flavor with a few drops\\nof lemon or vanilla. Pour over top of pie. Set in a moderate\\noven on an inverted pan and let it brown, which will be in ten\\nminutes. Mrs. C. C. Merritt.\\nBest Self-Filling Fountain Pen at Holmes 58 Main St.\\nEXCELLENT LEMON PIE.\\nRind and juice of one lemon, yolks of two eggs, three-\\nfourths cup sugar, one and one-half cups of water, two large\\ndessertspoonfuls of cornstarch or two large tablespoonfuls\\nflour. Bake crust first, then cook the lemon mixture in dou-\\nble boiler. When cold put into the crust then beat the whites\\nwith two spoonfuls sugar and put on top of pie and brown in\\nthe oven. Mrs. E. J. Fletcher.\\n^3S", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0139.jp2"}, "140": {"fulltext": "LEMON PIE.\\nOne cup sugar, one tablespoonful flour stirred well together\\npour over one and one-half cups boiling water, stirring con-\\nstantly until the lumps disappear; add butter the size of a\\nwalnut, grated rind and juice of one large or two small lemons,\\nthree eggs well beaten. To be made with two crusts. This\\nis excellent. Mrs. James P. Donovan.\\nLength of Public Service Is the Best Guarantee of Good Faith and\\nBusiness Integrity, This Is Holmes Coal Business; Has Been Under\\nthe Present Management Since 1873.\\nLEMON PIE.\\nJuice and grated rind of one lemon, one cup sugar, yolks of\\ntwo eggs, one heaping tablespoonful flour, one teaspoon melted\\nbutter, one cup milk, whites of eggs beaten stiff and added\\nlast. Bake with one crust in rather slow oven. Mrs. Wm. H.\\nCook, Whitman, Mrs. Margaret Doherty.\\nLEMON CUSTARD PIE.\\nYolks of four eggs, reserving whites for frosting; two\\ntablespoonfuls corn starch, one and one-third cups sugar,\\njuice and grated rind of one lemon, two cups milk, pinch of\\nsalt. Bake with one rich crust.\\nFrosting: Whites of four eggs beaten very stiff, two\\ntablespoonfuls sugar; after pie is baked, cover with frosting\\nand bake a light brown. Mrs. T. Gushing.\\nLength of Public Service Is the Best Guarantee of Good Faith and\\nBusiness Integrity. This Is Holmes Coal Business; Has Been Under\\nthe Present Management Since 1873.\\nGREEN TOMATO PIE.\\nTwo quarts tomatoes, chopped fine; scald and drain off;\\none cup suet chopped, one pound brown sugar, one half cup\\nvinegar, one-fourth pound citron, one-half pound raisins, one-\\nhalf teaspoon clove, cinnamon and allspice, one teaspoon salt.\\nPut on stove and cook. This makes four pies. Mrs. Allie V.\\nPackard.\\n136", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0140.jp2"}, "141": {"fulltext": "PRUNE PIE.\\nLine a plate with a rich paste turn into it one pint of\\nstewed and sifted prunes, sweetened slightly. Beat a piece of\\nbutter the size of an egg with two tablespoonfuls of fine sugar,\\ntwo tablespoonfuls fine soft bread crumbs and the yolks of\\ntwo eggs, well beaten. Add the whites whipped to a stiff\\nfroth. Spread this mixture over the prunes and bake in a mod-\\nerate oven. Mrs. Mae E. Simpson.\\nLength of Public Service Is the Best Guarantee of Good Faith and\\nBusiness Integrity. This Is Holmes Coal Business; Has Been Under\\nthe Present Management Since 1873.\\nMINCE MEAT.\\nThree bowls of chopped meat, six bowls of chopped apples\\nif there is a little more apple, put it in, it will no no harm;\\ntwo bowls of sugar, one bowl molasses, one bowl boiled cider\\nor vinegar, one bowl of good strong coffee and be sure and\\nput in the liquor the meat was boiled in, and most if not all of\\nthe fat also one level dessertspoon each of ground cloves, all-\\nspice, cinnamon and mace; grate one whole nutmeg; juice and\\nrind of one lemon or one tablespoon of essence of lemon one\\nbowl each of currants and seeded raisins. Mrs. S. H. Eaton.\\nLength of Public Service Is the Best Guarantee of Good Faith and\\nBusiness Integiity. This Is Holmes Coal Business; Has Been Under\\nthe Present Management Since 1873.\\nMINCE MEAT.\\nFour pounds lean corned beef, one peck of apples, two\\npounds raisins, one pound currants, one-half pound citron,\\none teaspoon nutmeg, one teaspoon cinnamon, one teaspoon\\ncloves, one teaspoon salt, three cups sugar, one quart sweet\\ncider, one small piece of orange peel, one small piece of lemon\\npeel add two cups chopped apple to one cup chopped meat\\nand chop raisins, currants, citron, lemon and orange peel;\\nadding the spices. Cook slowly four or five hours and bottle.\\nThis meat will keep for years. Mrs. Catherine Hayes.\\n137", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0141.jp2"}, "142": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n138", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0142.jp2"}, "143": {"fulltext": "2^11? n ftgfi Qvnm\\nJtltl 0tt tljtatte all\\nOloal tutu bt nixkt\\nA good appearance counts\\nfor something.\\nGood performance counts\\nfor more.\\nBright clean coal that bums\\nsplendidly will make any\\ncook happy.\\nWe try to make people\\nhappy.\\nOur Special Soft Shamo-\\nkin Coal will help do it.\\nNo sifting of ashes, little\\ndirt, and less slate.\\n139", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0143.jp2"}, "144": {"fulltext": "Gingerbread, Doughnuts, Cookies, \u00c2\u00a3tc.\\nDELICIOUS GINGERBREAD.\\nOne cup granulated sugar, two tablespoonfuls molasses,\\nfour tablespoonfuls melted butter, one even teaspoon salt, one\\ndessertspoonful cinnamon, and one teaspoon of mixed spices.\\nStir and rub well together, then add one egg well beaten and\\none cup real sour milk. Then sift one even teaspoon of soda\\nwith two cups flour and sift it into the other mixture and beat\\nabout two minutes. Turn it into a nine by nine inch tin, sprin-\\nkle sugar over the top and bake forty minutes in a moderate\\noven. This makes a nice dessert served with cottage or cream\\ncheese, unsalted butter balls or thick cream. Mrs. M. E.\\nMowry.\\nHusbands Never Make Mistakes When They Order Their Coal of Holmes,\\nRegardless of Their Wife s Opinion of Them on Other Matters.\\nSOFT GINGERBREAD.\\nTwo cups sugar, two-thirds cup butter, two eggs, one cup\\nmilk, one-half teaspoon soda, one teaspoon cream of tartar,\\nsifted into three cups flour one tablespoon yellow ginger,\\nsalt. Bake in a quick oven. After it is removed from the\\noven, sift sugar on top. Mrs. M. E. Gray.\\nSOFT GINGERBREAD.\\nStir to a cream one-half cup butter or lard, one-fourth cup\\nbrown sugar, one cup cooking molasses, one-half cup sweet\\nmilk, one-half teaspoon ginger, one-half teaspoon cinnamon.\\nBeat all thoroughly together, then add two small eggs or one\\nlarge one, the whites and yolks beaten separately. Beat into\\nthis one cup sifted flour, then add one-half teaspoon of soda\\ndissolved in a little water, one more cup sifted flour. Bake in\\na moderate oven for about fifty minutes. Sour milk makes it\\nlighter. Mrs. L. Crocker.\\nHusbands Never Make Mistakes When They Order Their Coal of Holmes,\\nRegardless of Their Wife s Opinion of Them on Other Matters.\\n140", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0144.jp2"}, "145": {"fulltext": "GINGERBREAD.\\nOne Qgg, one cup molasses, one teaspoon ginger, one tea-\\nspoon cinnamon (scant), one teaspoon soda, one-half cup hot\\nwater, pinch of salt, butter size of an egg and flour to make a\\nbatter. Mrs. Lena M. Shcmf.\\nMOLASSES DROP CAKES.\\nOne cup molasses, one-half cup melted butter, one cup\\nsugar, two teaspoonfuls soda, one cup hot water, one egg, two\\nteaspoonfuls ginger, one-half teaspoon salt, four cups flour.\\nMakes twenty-four. Mrs. E. M. Wood.\\nHus bands Never Make Mistakes When They Order Their Coal of Holmes\\nRegardless of Their Wife s Opinion of Them on Other Matters.\\nEASY COOKIES.\\nTwo cups sugar, three-fourths cup butter, seven-eighths\\ncup sour milk, four cups flour, two eggs, two-thirds teaspoon\\nsoda, two teaspoonfuls baking powder, one nutmeg, one cup\\nchopped raisins, one cup walnuts. Mix as for cookies and\\nspread in a large cooking pan in one sheet sprinkle with sugar\\nand cinnamon and bake in quite a quick oven let the cake cool\\nand cut in small squares. Fine for children. Mrs. E. H.\\nKeith.\\nSOUR CREAM COOKIES.\\nOne cup butter, two cups sugar, three eggs, one-half cup\\nsour milk, one level teaspoonful soda, pinch of salt, vanilla\\nand orange extract. Mrs. I. B. Shaw.\\nHusbands Never Make Mistakes When They Order Their Coal of Holmes,\\nRegardless of Their Wife s Opinion of Them on Other Matters.\\nSUGAR COOKIES.\\nOne and one-half cups sugar, one and one-half cups butter,\\nthree cups pastry flour, four eggs, mace, vanilla, one teaspoon-\\nful cream of tartar, one-half teaspoon soda add more flour\\nand roll very thin. Very nice. Mrs. W. H. French.\\n141", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0145.jp2"}, "146": {"fulltext": "SUGAR COOKIES.\\nOne-half cup butter, one cup sugar, two eggs, one and one-\\nhalf teaspoonfuls baking powder, two and one-half cups flour.\\nMrs. D. K. Carpenter.\\nSUGAR COOKIES.\\nOne-half cup butter and one-half cup sugar creamed; two\\ntablespoons milk, one-half teaspoon cream of tartar, one-\\nfourth teaspoon soda, one egg, one teaspoon lemon extract,\\none teaspoon carraway seeds; flour to roll very thin. Pastry\\nflour is used. Mrs. M. E. Gray.\\nIf You Want Anything to Write With or On, Holmes, 58 Main St.\\nRICH JUMBLES.\\nOne and one-half cups butter, one and one-half cups sugar,\\nthree eggs, two tablespoonfuls milk, a little mace, one-half\\nteaspoon soda, flour to make into a soft dough; roll out and\\ncut with a small doughnut cutter, not too thin delicious will\\nkeep indefinitely. Eloise D. Harris, Melrose.\\nSURPRISE COOKIES.\\nOne-half cup butter, one cup sugar, one tablespoonful milk,\\ntwo eggs, one heaping teaspoonful baking powder, flour to\\nroll.\\nOne cup raisins, one-half cup water, one-half cup sugar;\\ncook these until soft; then chop and let cool.\\nCut out the cookies and spread thinly with the raisins, then\\nput one on top pinch together bake in a quick oven. Mrs.\\nGeorge Howard.\\nIf You Want Anything to Write With or On, C Holmes, 58 Main St.\\nCREAM COOKIES.\\nTwo-thirds cup sour cream, add one and one-half teaspoons\\nsoda to cream one-half cup butter, one large cup sugar, one\\ntgg, a little salt, pastry flour. Mix thick enough to roll.\\nVanilla if liked. Mrs. Jessie Thomas.\\n142", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0146.jp2"}, "147": {"fulltext": "HERMITS.\\nOne and one-half cups sugar, one cup butter, one cup\\nchopped raisins, two eggs, two teaspoonfuls cream of tartar,\\none teaspoon saleratus, one teaspoon clove, cinnamon and nut-\\nmeg; dissolve soda in one-half cup milk. Flour to handle;\\nafter rolling sprinkle with sugar. Hot oven. Mrs. George\\nA. Monk.\\nHERMITS (Very Nice).\\nOne and one-half cups sugar, one cup butter, three eggs,\\none teaspoon soda, one teaspoon cinnamon, one-half teaspoon\\nclove, one-half teaspoon nutmeg, two cups raisins chopped\\nvery fine. Flour to roll. Mrs. Galen K. Tyler.\\nIf You Want Anything to Write With or On, Holmes, 58 Main St.\\nSURPRISE COOKIES.\\nOne egg, one cup sugar, one-half cup lard mixed with salt,\\nnutmeg and extract, one-half cup sour milk in which dissolve\\none-half teaspoon soda. Flour not too stiff.\\nFilling: One cup chopped raisins (seeded), one-half cup\\ncold water, one-half cup sugar, one tablespoon flour, salt. Boil\\nuntil smooth and thick. Mrs. Bertram F. Fales, Attleboro.\\nSUGAR COOKIES.\\nOne cup sugar, one egg, one-half cup butter, four table-\\nspoonfuls sweet milk, two teaspoonfuls cream of tartar, one\\nteaspoonful soda, one teasponful vanilla, a little salt and flour\\nenough to roll thin. Mrs. Wm. H. Cook, Whitman.\\nIf You Want Anything to Write With or On, C Holmes, 58 Main St.\\nSUGAR COOKIES.\\nOne and one-third cups sugar, two-thirds cup butter, one-\\nthird cup lard, one egg, one-half cup milk, two teaspoons\\ncream of tartar (level), one full teaspoon soda, salt, vanilla\\nor any flavor you like flour to make stiff enough to roll car-\\nraway seeds in a part if you like. Mrs. Fred Park.\\n143", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0147.jp2"}, "148": {"fulltext": "MOLASSES COOKIES.\\nOne egg, one cup molasses, one-half cup sugar, one cup\\nshortening (one-half butter and one-half lard), salt, one tea-\\nspoonful ginger, one teaspoonful soda, flour to roll roll thin.\\nMrs. Fred Park.\\nFINE MOLASSES COOKIES.\\nTwo cups molasses, one heaping teaspoon soda beaten into\\nmolasses; one cup soft lard, one teaspoonful ginger, one-half\\nteaspoon salt, six cups pastry flour; use all the flour. Roll\\nvery thin and bake quickly. Marion Thatcher Rankin.\\nThe Husband Should Be a Silent Partner in the Domestic Firm. The\\nWife Uses the Coai, Wants the Best, and This Is Holmes\\nCHOCOLATE COOKIES.\\nCream together one-half cup butter and one tablespoonful\\nlard; add one cup sugar, one-fourth teaspoon salt, one tea-\\nspoon cinnamon, two ounces chocolate melted then add one\\nwell beaten egg and one-half teaspoon soda dissolved in two\\ntablespoonfuls milk; stir in two and one-half cups flour; roll\\nthin and bake quickly. Mrs. Edith G. O Hayre.\\nOATMEAL WAFERS.\\nTwo cups quaker oats, one cup sugar, two eggs, well beaten,\\none teaspoon melted butter, one teaspoon baking powder, one-\\nhalf teaspoon almond flavoring. Bake on buttered and floured\\ntins in a moderate oven, one small teaspoon to a cooky.\\nJennie L. Palmer.\\nThe Husband Should Be a Silent Partner in the Domestic Firm. The\\nWife Uses the Coal, Wants the Best, and This Is Holmes\\nFRUIT COOKIES.\\nOne and one-half cups sugar, three eggs, one cup butter,\\none-half cup molasses, one teaspoon each of soda, cinnamon,\\nallspice and ginger one-half cup raisins, one cup currants.\\nMix soft as can be rolled. Will keep several months. Eleanor\\nBelcher, Holhrook.\\n144", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0148.jp2"}, "149": {"fulltext": "POTATO DOUGHNUTS.\\nThree large potatoes mashed, butter the size of an egg, one\\ncup sugar, one-half teaspoon ginger, a little salt, two eggs\\nbeat in a cup, then fill cup with milk; one heaping teaspoon\\nbaking powder. Flour enough to roll. C.\\nGRANDMA MINZY S DOUGHNUTS.\\nOne egg, one scant cup flour, three-fourths cup milk, one\\nheaping teaspoon baking powder, a little salt and nutmeg,\\nbread flour enough to handle. Ella Minzy.\\nThe Husband Should Be a Silent Partner in the Domestic Firm. The\\nWife Uses the Coal, Wants the Best, and This Is Holmes\\nDOUGHNUTS (Fine).\\nDissolve one cup sugar in one cup rich milk (I use the top\\nof a jar) now add one egg well beaten, one level teaspoonful\\nsalt; into a teacup of flour mix two level teaspoonfuls baking\\npowder; add this to first mixture, then add enough more flour\\nto roll. Mrs. Florence Kennedy.\\nDOUGHNUTS.\\nTwo eggs, one cup sugar, a little butter, one cup milk, one\\nteaspoon soda, two teaspoons cream of tartar, one and one-half\\nteaspoons salt, a few gratings of nutmeg. Bread flour enough\\nto roll. Mrs. Walter Bradford.\\nDOUGHNUTS.\\nTwo eggs well beaten, add one cup sugar, one-half teaspoon\\nvanilla, a little nutmeg and salt, beat well one cup sweet milk,\\ntwo heaping teaspoons baking powder sifted with the flour.\\nI use one-half pastry and one-half bread flour, from three to\\nfour cups. Do not mix too stiff. Mrs. A. W. Knight.\\nThe Husband Should Be a Silent Partner in the Domestic Firm. The\\nWife Uses the Coal, Wants the Best, and This Is Holmes", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0149.jp2"}, "150": {"fulltext": "LADY FINGERS.\\nBeat to a cream yolks of six eggs, one-half pound powdered\\nsugar; beat whites to a stiff froth; lightly mix in one-fourth\\npound sifted flour; quickly mix these two batters together.\\nPlace in heavy paper cone and squeeze out upon buttered tin\\nin four-inch lengths. Bake until a light brown in moderate\\noven. Dust with powdered sugar. This recipe makes good\\nsponge cake if baked in thin cakes. Herbert L. Aldridge.\\nWAUWINET CAKES.\\nTwo and one-half cups light brown sugar, one scant cup of\\nbutter, two eggs beaten scant teaspoon of soda dissolved in\\none-third cup of boiling water, two cups flour, one cup chop-\\nped raisins, one cup crushed nuts. Bake in regular cookie\\npans. James Backus, Nantucket.\\nr\\n^1\\nI I IE\\nEll IE\\nt^^\\nr\\nL\\ni\\n^^lE\\nLQi-i-ii 1 1=\\n31 II\\n=1 1 I f\\n1\\nI\\n146", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0150.jp2"}, "151": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\nM7", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0151.jp2"}, "152": {"fulltext": "Do You Buy\\nCoal of Holmes?\\nIf you don t, read what we\\nhave to say:\\nCoal is worth more clean than dirty,\\nfor there is less for the ash heap.\\nCoal handled by underpaiid, over-\\nworked men will be full of dirt, stone\\nand slate.\\nGood men, well treated and well\\npaid, will deliver clean coal in a satis-\\nfactory manner.\\nRegular Shamokin Coal is very\\nliable to be slaty, and needs careful\\npicking before delivery. Our Special\\nSoft Shamokin is all hand picked.\\nOur men work for our interest (and\\nyours) and are careful to pick out the\\nslate and refuse matter.\\nIf you buy coal of us and are not\\nsuited, let us know, and we will ex-\\nchange it for other coal or money.\\nWe want your trade and will try to\\nplease you, for we believe in adver-\\ntising, and a pleased customer is the\\nbest advertisement.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0152.jp2"}, "153": {"fulltext": "Cake.\\nLADY BALTIMORE CAKE.\\nTwo-thirds cup butter, two cups sugar, five eggs, one-half\\ncup milk, four cups flour, two level teaspoons soda, four level\\nteaspoons cream of tartar.\\nCream half the sugar with butter beat the remaining sugar\\nwith yolks of eggs and sift the cream of tartar and soda twice\\nthrough the flour. Beat yolks and sugar together with butter\\nand sugar. Add milk and flour, then the whites of eggs beaten\\nstiflf. Flavor half the mixture with rose. Into the other half\\nadd one teaspoon cinnamon and clove each, one grated nut-\\nmeg, flavor with vanilla, lemon or almond. Bake in four\\nlayers, two white and two dark.\\nMakes Cooking Easy, and the Cook Happy. Holmes Coal.\\nFilling One cup raisins, chopped fine one-half of a citron\\nshredded thin one small cocoanut grated, three-fourths pound\\nalmonds blanched. Make an ordinary boiled icing and into it\\nbeat the first three and spread between layers. Have the top\\nlayer of cake a white one, sprinkle with powdered sugar and\\nstick the almonds in porcupine style.\\nThe cup for measuring is an ordinary coffee cup.\\n(This recipe came from Baltimore and is said to be the\\noriginal Lady Baltimore Cake.) Mrs. M. E. Merritt.\\nMakes Cooking Easy, and the Cook Happy. Holmes Coal.\\nLADY BALTIMORE CAKE (Owen Wister).\\nEight eggs, whites only four cups flour, two cups sugar,\\none-half cup butter, one-half pint milk, two teaspoons baking\\npowder, two teaspoons almond extract; bake in three layers.\\nIcing to put Between: Three cups granulated sugar, one\\nand one-half gills boiling water. Boil ten minutes add one-\\nhalf teaspoon tartaric acid to the beaten whites of four eggs;\\n149", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0153.jp2"}, "154": {"fulltext": "pour the boiling syrup over and beat hard. Add two cups\\nchopped raisins, and two cups walnuts. Duplicate the above\\nfor frosting top and sides, leaving out raisins and nuts. Mrs.\\nPro dor, Newtonville.\\nLADY BALTIMORE CAKE.\\nOne cup butter, two cups sugar, three and one-half cups\\nflour, one cup milk, whites of six eggs, two level teaspoons\\nbaking powder, one teaspoon rose water.\\nFilling Three cups granulated sugar, one cup boiling\\nwater; cook until threads; pour on to beaten whites of three\\neggs; then add one cup chopped raisins, one cup pecan nuts,\\nfive figs cut into thin strips. Mrs. H. E. Merritt, N ewtonville.\\nA Square Deal and a Living Profit at 53 Main St. This Is Holmes\\nGOLD AND SILVER CAKE.\\nSilver Cake: Two cups sugar, one-half cup butter, whites\\nof eight eggs, three-fourths cup sweet milk, one-half teaspoon\\nsaleratus (dissolve in milk), one teaspoon cream of tartar, two\\nand one-half cups pastry flour, salt and almond flavoring.\\nGold Cake Beat yolks of eight eggs, one cup sugar, three-\\nfourths cup butter, one-half cup milk, one-half teaspoon sal-\\neratus (dissolve in milk), one teaspoon cream of tartar, two\\ncups pastry flour, pinch of salt and orange flavoring. Mrs.\\nGeorge A. Monk.\\nA Square Deal and a Living Profit at 58 Main St. This Is Holmes\\nPOUND CAKE.\\nTwo-thirds cup butter and one cup sugar creamed together;\\nadd yolks of four eggs, beat until light one and one-half cups\\nflour, one scant teaspoon of baking powder, sifted together;\\nadd little of sifted flour to mixture, beat then one tablespoon\\nof milk add alternately the beaten whites of the eggs and the\\nflour, part at a time. Bake in a moderate oven thirty-five or\\nforty minutes. Frost with chocolate. Mrs. Charles Fuller.\\n150", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0154.jp2"}, "155": {"fulltext": "RANDOLPH POUND CAKE.\\nBeat one cup butter with one and one-half cups sugar to a\\ncream add the well beaten yolks of four eggs sift together\\ntwo cups flour and one level teaspoon of baking powder; add\\nto the cake mixture alternately with one-half cup milk; then\\nadd the well beaten whites of the four eggs and beat thor-\\noughly. Mrs. Allie V. Packard.\\nA Square Deal and a Living Profit at 58 Main St. This Is Holmes\\nRELIABLE CAKE.\\nFive eggs, two cups sugar, four cups flour, one cup butter,\\none teaspoonful cream of tartar, one-half teaspoon soda, one\\ncup milk. Mrs. D. K. Carpenter.\\nSPONGE CAKE.\\nSix eggs, one cup fine granulated sugar, one level cup\\npastry flour measured before sifting then sift four times\\ngrated rind of one-half lemon, two tablespoonfuls lemon juice.\\nBreak eggs carefully, yolks in the mixing bowl, whites in a\\ndeep pint bowl first, without fail, add a pinch of salt and beat\\nwhites until stiff enough to invert bowl then beat one-half\\ncup sugar, little by little, in the whites and set away in a cool\\nplace.\\nNext beat the yolks until thick and lemon-colored (ten min-\\nutes) add one-half cup sugar slowly, stir into yolks the grated\\nlemon peel and lemon juice; toss white with yellow and cut\\nand fold until blended. Add one-half of flour, cut and fold\\nit in as quickly as possible then the other half in the same\\nway; do not beat; Bake in a large tube pan or shallow tin;\\nbake in a moderate oven bake twenty minutes before opening\\ndoor. If baked in a gas range, as soon as you are ready to\\nbeat the eggs, turn on one oven burner when cake is ready to\\nput in, turn off nearly one-half of gas and put asbestos under\\nthe pan as soon as cake shows the slightest sign of shrinking\\nfrom pan it is done. Time, from fifty to sixty minutes.\\nA Square Deal and a Living Profit at 58 IVIain St. This Is Holmes", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0155.jp2"}, "156": {"fulltext": "For a smaller cake, use four eggs, one level cup flour,\\nmeasured after sifting, and sift four times more one cup\\nsugar, grated rind of one-half lemon, one large spoonful juice,\\none tablespoonful water; proceed as above. Bake about one-\\nhalf hour.\\nI use egg whips for beating eggs and a wooden spoon for\\ncutting and folding. Mrs. C. C. Merritt.\\nSatisfaction or Money Back on Anything Bought at Hotines\\nSPONGE CAKE.\\nFive eggs, yolks beaten first; then one cup sugar; beat the\\nfive whites stiflf and beat in with yolks one even cup flour\\nfolded in, salt and flavor to suit taste. Mrs. J. E. Skinner.\\nCREAM SPONGE CAKE.\\nBeat the yolks of four eggs until stiff, add gradually one\\ncup sugar and beat well; add three tablespoonfuls cold water,\\none teaspoon extract mix one scant cup flour with one and\\none-half teaspoons cornstarch (measured level), one teaspoon\\nbaking powder; add to the first mixture; add the well beaten\\nwhites of four eggs. Bake in a shallow tin.\\nSPONGE CAKE,\\nOne cup sugar, three eggs; beat sugar and yolks together;\\nthen add one-fourth cup boiling water and one teaspoon lem-\\non extract; beat well, then add one cup flour, one-half tea-\\nspoon baking powder, and lastly the whites well beaten. Bake\\nthree-quarters of an hour. Mrs. E. J. Fletcher, Mrs. Rufus\\nP. Keith.\\nSatisfaction or Money Back on Anything Bought at Holmes\\nANGEL CAKE.\\nThe whites of six eggs beaten stiff then beat in three-\\nfourths cup sugar. Give a good beating; then fold in just\\none-fourth cup of potato flour and one-half teaspoon of cream\\nof tartar sifted together; one teaspoonful vanilla. Bake in an\\nangel cake tin, without greasing the tin, about thirty minutes.\\nMrs. J. P. Donovan.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0156.jp2"}, "157": {"fulltext": "SPONGE CAKE,\\nTake the yolks of the six eggs left from the angel cake and\\none whole egg; beat well; then add one cup sugar and beat\\nagain. One-fourth teaspoon salt, one-half teaspoon lemon ex-\\ntract; then add one-fourth cup potato flour and three-fourths\\ncup flour, one teaspoonful cream of tartar, one-half teaspoon\\nsoda, all sifted together. Last add three-fourths cup of new\\nmilk and bake about thirty minutes. Do not have oven too\\nhot. Mrs. James P. Donovan.\\nSatisfaction or Money Back on Anything Bought at Ho mes\\nPOTATO SPONGE CAKE.\\nFour eggs, beat half an hour; add one cup sugar, beat a\\nlittle more; flavor with vanilla; add a pinch of salt; sift in\\none-half cup potato flour and scant teaspoonful baking powder.\\nBake slowly twenty-five or thirty minutes. Do not flour the\\npan. Mrs. S. Elliot Keith.\\nSPONGE CAKE,\\nOne cup sugar, one cup flour, two eggs, one teaspoon bak-\\ning powder, one-half cup scalded milk, one teaspoon extract;\\nadd scalded milk just before putting into pan. Bake one-half\\nhour. Mrs. D. E. Feeley.\\nSatisfaction or Money Back on Anything Bought at Holmes\\nORANGE CAKE.\\nCream one-half cup butter, beat in gradually one and one-\\nhalf cups granulated sugar, add the beaten yolks of four eggs,\\nthe grated rind of one orange and one-half cup of juice. Mix\\ntogether one and one-half cups sifted pastry flour, one-half cup\\ncornstarch and two rounded teaspoons of baking powder. Stir\\nthis into first mixture, fold in the stiffly beaten whites, sprinkle\\nwith chopped nut meats (blanched almonds are fine), and bake\\nin a moderate oven. Mrs. J. I. Merritt.\\n153", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0157.jp2"}, "158": {"fulltext": "ORANGE CAKE.\\nYolks of five eggs and two cups sugar beaten together, one-\\nhalf cup cold water, juice and rind of one orange, two cups\\nflour, two teaspoons baking powder, whites of four eggs beaten\\nstiff; bake in square pans and layers.\\nFilling. Beat white of one tgg, add juice and rind of one\\norange and confectionery sugar to make stiff as desirable.\\nMrs. F. B. Gardner.\\nWatches Free to New Coal Customers When They Have Paid for Three\\nTons of Coal at Holmes\\nORANGE LAYER CAKE.\\nCream one cup sugar, one-quarter cup butter, add two eggs,\\none-half cup milk, one and one-half cups flour, one teaspoon-\\nful baking powder. Bake in two layers and fill with white\\nfrosting; put frosting on top and cover with pieces of orange.\\nMrs. F. Ernest Mackie.\\nCOFFEE CAKE.\\nOne-half cup butter, one cup sugar, one-half cup molasses,\\none-half cup cold coffee, two eggs, two and one-half cups\\nflour, one teaspoon each of soda, mace, cloves and one table-\\nspoon cinnamon. Mrs. N. E. Sullivan.\\nWatches Free to New Coal Customers When They Have Paid for Three\\nTons of Coal at Holmes\\nCOFFEE CAKE.\\nOne cup sugar, two eggs, one-half cup molasses, one-half\\ncup coffee, one-half cup butter, three cups flour, one teaspoon-\\nful soda, one teaspoonful cassia, one cup raisins, one cup cur-\\nrants. Rub the butter and sugar to a cream, stir in the molas-\\nses, first warming it slightly, and the spices beat these very\\nhard until light, stir in the whipped yolks, coffee, flour and the\\nwhites, then the saleratus, water, and last stir in the fruit\\ndredged in flour. Mrs. Granville Hunt.\\n154", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0158.jp2"}, "159": {"fulltext": "SPICE CAKE.\\nOne cup sugar, one-half cup butter, one and one-half cups\\nflour, one-third cup milk, two eggs, two tablespoonfuls molas-\\nses, one teaspoon cream of tartar, sifted in the flour, one-half\\nteaspoon soda dissolved in milk, one-half teaspoon each of\\nclove, cinnamon and nutmeg. Beat the sugar and butter to\\na cream, then beat in the yolks, then the whites and spices, add\\nthe molasses, flour, cream of tartar and beat well add one-half\\ncup chopped raisins or other fruit if wanted. Mrs. Annie L.\\nTryon.\\nWatches Free to New Coal Customers When They Have Paid for Three\\nTons of Coal at Holmes\\nRIBBON CAKE.\\nThree eggs, one and one-quarter cups sugar, one-half cup\\nbutter, one-half cup milk, two cups flour, one teaspoon cream\\nof tartar, one-half teaspoon soda. To one-third of this mixture\\nadd one tablespoonful molasses, one teaspoonful spices and\\none cup fruit. Miss Sadie Connor.\\nNONQUIT CAKE.\\nTwo cups sugar, four eggs, one cup butter, one teaspoon\\nsaleratus, two teaspoons cream tartar, three cups flour, one\\ncup milk. Mrs. J. E. Skinner.\\nWatches Free to New Coal Customers When They Have Paid for Three\\nTons of Coal at Holmes\\nNUT CAKE.\\nTwo cups of sugar, three-quarters cup butter, three eggs,\\none cup milk, three cups flour (pastry), one teaspoon soda,\\ntwo teaspoons cream of tartar, one teaspoon vanilla, one cup\\nchopped nuts. One very large cake or two small ones. Mrs.\\nW. E. Bryant.\\nI5S", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0159.jp2"}, "160": {"fulltext": "WALNUT CAKE.\\nOne-half cup butter, two cups sugar, yolks of four eggs, one\\ncup milk, three and one-quarter cups flour, three level tea-\\nspoons baking powder, three-quarters cup walnuts, chopped\\nfine, whites of four eggs mix ingredients in order given and\\nbake in deep cake pans.\\nFrosting. One and one-half cups confectioners sugar^\\nsifted, butter size of walnut, one teaspoon vanilla extract,\\nenough hot milk to make of consistency to spread, crease in\\nsquares and put one walnut on each square. Mrs. Minnie\\nDaley.\\nDouglas Lehigh Coal, Best by Any Test. This Is Holmes\\nWALNUT CAKE.\\nOne-half cup butter, one cup sugar, three egg yolks and two\\nwhites, one-half cup milk, one and one-half cups flour, one\\nand one-half level teaspoons baking powder, three-quarters cup\\nbroken walnuts. Bake in a sheet forty-five minutes and cover\\nthe top with frosting.\\nFrosting. One cup sugar, one-half cup water, one egg\\nwhite, one-half teaspoon vanilla boil sugar and water till it\\nthreads, then pour slowly into beaten white of egg. Beat till\\ncool, flavor and spread. Mrs. J. V. Richards.\\nNUT CAKE.\\nThree eggs, one and one-half cups sugar, one-half cup but-\\nter, one-half cup milk, two and one-half cups flour, one and\\none-half teaspoonfuls baking powder, one cup meats of any\\nkind of nuts. Miss Elizabeth Saxton.\\nDouglas Lehigh Coal, Best by Any Test. This Is Holmes\\nBROWNSTONE FRONT CAKE.\\nTwo squares chocolate grated, one-half cup milk, yolk of\\none egg stir and cook until the consistency of custard, stir-\\nring constantly; add one tablespoonful butter; when cool, add\\n156", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0160.jp2"}, "161": {"fulltext": "one-half cup milk with one teaspoon soda dissolved in it, one\\nand one-half cups of sifted pastry flour, one teaspoonful va-\\nnilla and a pinch of salt.\\nFrosting. One and one-half cups confectioners sugar and\\none-half cup butter creamed; add one tablespoonful milk and\\nflavor with vanilla. Mrs. L. F. Gurney.\\nDouglas Lehigh Coal, Best by Any Test. This Is Holmes\\nCHOCOLATE CAKE.\\nOne cup milk, two cups sugar, two cups flour, three eggs,\\nbutter size of a large egg, one teaspoon cream of tartar, one-\\nhalf teaspoon soda. Beat sugar and butter to a cream, add\\neggs, yolks and whites beaten separately, save the whites until\\nlast thing and add after flour is mixed in, then milk with soda\\nand cream of tartar dissolved in the milk, then flour.\\nChocolate Filling for Cake. Two and one-half or three\\nlengths of chocolate, one cup powdered sugar, one egg well\\nbeaten, two tablespoons milk. Melt chocolate, add sugar, milk\\nand egg. Bake in two tins and spread while hot. Mrs. E. C.\\nBrady.\\nWALNUT CAKE.\\nTwo eggs, one cup sugar, one-half cup butter, one-half cup\\nmilk, two cups flour, one cup raisins, one cup walnut meats,\\none teaspoonful cream of tartar, one-half teaspoon soda. Mrs.\\nJennie Ford.\\nDouglas Lehigh Coal, Best by Any Test. This Is Holmes\\nBROWNSTONE FRONT CAKE.\\nOne egg beaten light, one-half cup milk, one square choco-\\nlate, cook in saucepan until it thickens when cool add one cup\\nsugar and one-half cup milk; add one-half teaspoon soda to\\nmilk and one and one-half cups flour after it is sifted and one\\ntablespoon melted butter, flavor with vanilla. Bake in two\\nround tins.\\nFilling. Two cups of powdered sugar, one-half cup butter\\ncream together; add two tablespoonfuls milk and flavor to\\ntaste. M. A. F.\\n157", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0161.jp2"}, "162": {"fulltext": "BLACK CHOCOLATE CAKE.\\nOne-half cup milk, one cup brown sugar, two tablespoons\\ncocoa (or two squares chocolate) beat the above mixture to-\\ngether five minutes and set aside to cool. Cream one-half cup\\nbutter and one cup brown sugar, two egg yolks well beaten,\\nthen add boiled mixture, beat, then alternately add one-half\\ncup milk and two cups flour, one teaspoonful soda dissolved\\nin milk, salt and vanilla. Then add whites of two eggs beaten\\nstiff. Bake forty minutes. Mrs. A. W. Knight.\\nAll the Latest and Best In Postcards at Holmes 58 Main St.\\nCHOCOLATE CAKE.\\nOne-half cup milk, one-half cup sugar, two squares choco-\\nlate (or three tablespoons cocoa), yolk of one egg; cook until\\ncreamy, then remove and beat a little, then cool. When cool\\nadd one cup sugar, one-half cup butter (creamed), one-half\\ncup milk, two eggs, one teaspoon soda, one and one-half cups\\nflour. Flavor with vanilla. Mrs. W. H. French.\\nWELLESLEY FUDGE CAKE.\\nCream together two-thirds cup butter with one cup sugar,\\nthen add one cup milk, one-quarter cup grated chocolate, one-\\nhalf cup chopped walnuts, two beaten eggs, two and one-half\\ncups flour sifted with one heaping teaspoonful baking powder.\\nBake in good oven. When cold, cover with frosting made as\\nfollows\\nFrosting. Put into a saucepan one-half tablespoon butter,\\none-half cup unsweetened chocolate, one and one-quarter cups\\npowdered sugar, one-quarter cup milk, one and one-half tea-\\nspoons vanilla. Boil eight minutes. Grace B. Beattie.\\nAll the Latest and Best In Postcards at Holmes 58 Main St.\\nCHOCOLATE CAKE.\\nOne and one-half squares chocolate (melted), one-half cup\\nbutter creamed with one cup sugar and chocolate, two eggs,\\none-half cup sour milk, one-half teaspoon saleratus, one and\\none-half cups flour. Mrs. W. C. Laztrence.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0162.jp2"}, "163": {"fulltext": "CHOCOLATE CAKE.\\nOne and one-half cups sugar, one-half cup butter, one cup\\nsour milk into which dissolve one teaspoon soda, two cups\\npastry flour, three squares melted chocolate, three eggs. Mrs.\\nF. B. Gardner.\\nCHOCOLATE CAKE.\\nTwo eggs, one cup sugar, one good teaspoon ful baking\\npowder, one-half cup milk, one cup flour sifted three times, one\\nteaspoonful butter, two squares chocolate melt butter and\\nchocolate together. Mrs. Donald C. Blair.\\nAll the Latest and Best in Postcards at Holmes 58 Main St.\\nDEVIL S FOOD.\\nTwo cups brown sugar, one-half cup butter creamed, two\\nwell beaten eggs, and add three squares melted chocolate, one\\ncup sour milk and one teaspoonful soda in two cups pastry\\nflour, one teaspoonful vanilla.\\nFrosting. One cup granulated sugar, one and one-quarter\\ncups water; boil until it threads; beat the white of one egg\\nwith one-quarter teaspoon cream of tartar until stiff, then\\npour the syrup over the egg, beating all the while. Mrs. W.\\nE. Bryant.\\nAll the Latest and Best in Postcards at Holmes 58 Main St.\\nPOTATO TORTE CAKE (German).\\nOne cup butter, two cups sugar, one riced potato, two cups\\nflour, one-half cup milk, one cup grated chocolate, four eggs,\\none-half pound sweet almonds. Put cold boiled potato through\\na ricer, pour boiling water over almonds, let stand a few\\nmoments, then remove the skins and chop fine. Measure flour\\nafter sifting and sift again with the baking powder. Cream\\nbutter and gradually beat in sugar, then chocolate, then beaten\\nyolks of eggs, next the milk, flour mixture, almonds and last\\nthe beaten whites dry. Bake two hours in a medium oven.\\nBoil potatoes day before. One-half this recipe makes a good-\\nsized cake. Other nuts can be used. This cake will keep for\\na long time and should not be used as soon as baked. Mrs.\\nKate L. Weaver.\\n1 59", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0163.jp2"}, "164": {"fulltext": "TOM AND JERRY CAKE.\\nTwo cups sugar, one cup butter, one cup milk, three cups\\nflour, three eggs, one tablespoonful baking powder flavor with\\nwith vanilla, divide in two portions. To one half add one cup\\nraisins, one cup currants, one teaspoon each of clove, cinna-\\nmon, nutmeg and salt, two tablespoonfuls molasses. This\\nmakes two loaves. Put fruit part on the bottom of the pan and\\nlight on top bake together in oven for about an hour. Han-\\nnah A. Hale.\\nAbout 100 Grocers Sell Holmes Special Soft Shamokin Coai in the\\nPaper Bag With the Hod On.\\nDARK FRUIT CAKE.\\nThree pounds seeded raisins, two pounds currants, one pound\\ncitron, two cups butter, three cups white sugar, one cup molas-\\nses, one cup milk, six eggs, one teaspoon soda, two teaspoons\\ncream of tartar, one teaspoon each of salt, nutmeg, clove, cin-\\nnamon, five cups sifted flour. Makes three large loaves. Bake\\nslowly one and one-half hours. Mrs. W. H. Poole.\\nDARK CAKE.\\nOne-half cup butter, two cups brown sugar, one cup raisins\\n(seeded and chopped), one cup currants, one-half cup citron\\nthinly sliced and cut in strips, one-half cup molasses, two eggs,\\none cup milk, three cups flour, one-half teaspoon soda, one\\nteaspoon cream of tartar, one-half teaspoon allspice, one tea-\\nspoon cinnamon, one-quarter teaspoon mace, one-half teaspoon\\ncloves. Cream butter, add sugar and cream together, add\\nmolasses, then eggs well beaten. Mix well with flour the\\ncream of tartar and spices, dissolve soda in a very little water,\\nadd to first mixture, then add milk and flour alternately, and\\nlastly add fruit, stirring in well. Mrs. J. V. Richards.\\nAbout 100 Grocers Sell Holmes Special Soft Shamokin Coal In the\\nPaper Bag With the Hod On.\\nl6o", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0164.jp2"}, "165": {"fulltext": "VIRGINIA FRUIT CAKE.\\nOne-half cup butter, three-quarters cup sugar, three eggs,\\none cup flour, one teaspoon baking powder, one teaspoon nut-\\nmeg, one tablespoon lemon juice, one cup currants, one cup\\nraisins, one-half cup citron, one teaspoon cinnamon, one-half\\nteaspoon cloves, two tablespoonfuls brandy, one-half table-\\nspoon grated lemon rind. Cream butter, add sugar when\\ncreamy, add eggs and other ingredients. Bake in angel cake\\npan about two hours. Annie E. Wade.\\nAbout 100 Grocers Sell Holmes Special Soft Shamokin Coal in the\\nPaper Bag With the Hod On.\\nFRUIT CAKE.\\nOne cup sugar, not quite a cup molasses, one cup shortening,\\ntwo eggs, little salt, one teaspoonful each of cloves, cinnamon,\\nallspice and soda, three-quarters cup wetting (milk and\\nwater), one cup chopped raisins, one cup currants, small piece\\nchopped citron. Flour enough to make thick. This makes two\\nloaves. Mrs. John Stewart.\\nFRUIT CAKE.\\nOne cup sugar, one-half cup butter, three eggs, one-half\\ncup milk, three tablespoons molasses, one teaspoon soda, two\\nteaspoons cream of tartar, one-half teaspoon mace, one tea-\\nspoon cinnamon, one-half teaspoon allspice, one cup currants,\\none and one-half cups raisins, two and one-half cups flour.\\nJoan L. Clifford.\\nAbout 100 Grocers Sell Holmes Special Soft Shamokin Coal In ihe\\nPaper Bag With the Hod On.\\nEXCELLENT FRUIT CAKE.\\nOne cup butter, one cup brown sugar, one cup molasses, one\\ncup sweet milk, three cups flour, four eggs, two teaspoonfuls\\nbaking powder, two pounds raisins, one-half pound currants,\\none-quarter pound citron, one nutmeg. Will keep moist two\\nmonths. Makes two loaves. Mrs. E. H. Keith.\\ni6i", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0165.jp2"}, "166": {"fulltext": "FRUIT CAKE.\\nOne-half cup each of brown sugar, butter, molasses and\\nmilk, one egg, two cupfuls flour, two cups raisins, one-quarter\\npound citron, one-half teaspoon soda, one-half teaspoon cin-\\nnamon, cloves and nutmeg. Mrs. S. Elliott Keith.\\nThe Sign of the Filled Hod Means Coal Satisfaction.\\nFAVORITE CAKE.\\nOne-half cup butter, two cups sugar, three eggs, one cup\\nmilk, three cups flour (sift flour before measuring), two tea-\\nspoons Cleveland s baking powder; beat hard five minutes,\\nflavor. Mrs. E. C. Brady.\\nTEDDY S CAKE (Good).\\nCream together one cup sugar and one-half cup butter, break\\ninto this one egg and beat all together sift one cup flour, then\\nadd pinch of salt and good full teaspoon baking powder, and\\none-third cup cornstarch, and sift all together again. Use one-\\nhalf cup milk and another egg; now add a little milk, a little\\nof the flour and the other egg, beating each in thoroughly as\\nyou use them until all is gone. Bake in a loaf about forty or\\nforty-five minutes, in a moderate oven. Pauline Beveridge.\\nThe Sign of the Filled Hod l^eans Coal Satisfaction.\\nBLUEBERRY CAKE (Good).\\nOne cup sugar, one tablespoon butter, one egg, three cups\\nblueberries, one cup milk, two and one-half cups sifted flour,\\nthree teaspoons baking powder, a little grated nutmeg. Rub\\nbutter and sugar together. Break egg upon the mixture and\\nbeat thoroughly, then add the milk, next the flour in which has\\nbeen mixed the nutmeg and baking powder. Beat quickly and\\nstir in the berries very gently. Bake in rather hot oven for\\nthirty-five minutes. Miss Mary H. Nugent.\\n162", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0166.jp2"}, "167": {"fulltext": "HOT MILK CAKE.\\nTwo eggs (yolks and whites beaten separately, then to-\\ngether), add one cup sugar and beat with a spoon five minutes,\\none cup flour with one teaspoon baking powder sifted in it, salt\\nand a few drops lemon extract, one-half cup quite hot milk\\nwith a piece of butter the size of a walnut melted in it added\\nlast mix well and bake in a slow oven. Nice with ice cream.\\nMrs. Fred Park.\\nThe Sign of the Filled Hod Means Coal Satisfaction.\\nSURPRISE CAKE.\\nTake one cup sugar, one cup pastry flour and one teaspoon\\nbaking powder and sift together into mixing bowl melt one-\\nquarter cup butter and break into it two eggs, then fill cup with\\nmilk and add this to the flour mixture beat well. This makes\\na fine Washington pie. Mrs. Allie V. Packard, Mrs. Annie\\nMcCarthy.\\nCHEAP PLAIN CAKE.\\nOne-half cup butter, two cups sugar, three eggs well beaten,\\none cup sweet milk, three cups flour, three teaspoons baking\\npowder, pinch of salt, lemon flavoring. This makes a nice jelly\\ncake, two layers. Mrs. J. E. Skinner.\\nTUMBLER CAKE.\\nOne-quarter tumbler butter melted, two eggs, fill tumbler\\nwith milk, pour into one and one-quarter tumblers flour, one\\ntumbler sugar, two teaspoonfuls baking powder; mix all to-\\ngether and bake in a moderate oven. G. M. Brooks.\\nThe Sign of the Filled Hod Means Coal Satisfaction.\\nSOUR MILK CAKE.\\nOne tablespoonful butter, one-half cup sugar (creamed with\\nbutter), one-half cup molasses, one teaspoonful cinnamon, one-\\nhalf teaspoon clove, one-half teaspoon saleratus dissolved in\\none cup sour milk, two cups flour (entire wheat), one-half cup\\nraisins (cut in two), one-half cup chopped English walnuts.\\nMrs. H. E. Merritt.\\n163", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0167.jp2"}, "168": {"fulltext": "PLAIN CAKE WITHOUT MILK.\\nOne-half cup butter, one cup sugar, two eggs, one-half cup\\nwater, one and three-quarters cups flour, three even teaspoon-\\nfuls baking powder, one-quarter teaspoon salt, one teaspoonful\\nof any flavor desired. Mrs. J. P. Stedmcm.\\nIf You Want Anything to Read, C Holmes, 58 Main St.\\nEGOLESS LAYER CAKE OR WASHINGTON PIE.\\nOne cup sugar, one tablespoon butter, pinch salt, one cup\\nsour milk, one teaspoon soda, two cups flour, a little of all\\nkinds of spices (spices can be omitted). Bake in two layers\\nin hot oven.\\nCocoa Frosting. Add to one cup powdered sugar three\\ntablespoons of sweet cream (or milk) and mix well add one\\ntablespoon cocoa and one-half teaspoon vanilla extract, then\\nspread. This frosting will not crack when cut. Mrs. Mary\\nPackard.\\nRAISIN CAKE.\\nTwo eggs, one and three-quarters cups sugar, one cup but-\\nter, one cup sweet milk, one and one-half cups raisins chopped\\nfine, three cups pastry flour, one teaspoonful cinnamon, one-\\nhalf teaspoon cloves, one-half teaspoon soda. This makes one\\nlarge cake or two small ones. Mrs. Donald C. Blair.\\nCORA BELLE S WHITE CAKE.\\nOne-half cup butter (scant), two cups sugar, one cup milk,\\ntwo and three-quarters cups flour, whites of three eggs, two\\nteaspoons baking powder. Mrs. J. E. Sullivan.\\nIf You Want Anything to Read, Holmes, 58 Main St.\\nSAUSAGE CAKE.\\nScant one-half cup sausage fat, one cup sugar, one cup sour\\nmilk, one teaspoon soda, one cup raisins, one-half cup currants\\n(citron if you like it), one teaspoon cinnamon, one-half tea-\\n164", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0168.jp2"}, "169": {"fulltext": "spoon nutmeg, one-quarter teaspoon clove, two cups pastry\\nflour mix well the fat and sugar, then add sour milk, then the\\nsoda dissolved in one teaspoon of warm water, then the flour\\nand lastly the fruit well floured. Mrs. Z. G. Marston.\\nIf You Want Anything to Read, C Holmes, 58 Main St.\\nORANGE CREAM PIE.\\nOne orange grated, butter one-half size of an ^gg, one cup\\nsugar, two eggs, one-half cup milk, one and one-half cups\\nflour, two teaspoons baking powder.\\nCream. Two cups milk, two tablespoon fuls flour, two eggs,\\ntwo-thirds cup sugar, a little salt; stir the flour and sugar to-\\ngether dry, add the eggs and stir into the milk when it comes\\nto a boil cook a little and then add the juice of the orange.\\nMrs. J. A. Condon.\\nLEMON ICING.\\nOne-half pound pulverized sugar, the juice and grated rind\\nof one-half lemon, three teaspoonfuls sweet cream; stir the\\nsugar in lemon, then add cream and stir until smooth. Mrs.\\nN. P. Appleton.\\nIf You Want Anything to Read, C Holmes, 58 Main St.\\nCAKE FILLING.\\nOne-quarter pound walnuts chopped, one-half cup sultana\\nraisins, one-quarter pound figs cover figs with boiling water,\\nlet stand five minutes, drain. To one coffee cup confectioners\\nsugar add three tablespoons milk beat thoroughly, add to first\\nmixture. A rich moist filling that will keep well. Mrs. A. C.\\nGibbs.\\n[Abydure: tlean\\nMGSICERLESStOAL\\n\u00e2\u0096\u00a065", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0169.jp2"}, "170": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n1 66", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0170.jp2"}, "171": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n167", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0171.jp2"}, "172": {"fulltext": "\\\\a/E want your trade\\nand tKink we can\\nsuil: you. The best\\npure, clean COALS^*^\\nprompt]/ delivered at\\nlow prices should do it.\\nD\\n\u00e2\u0080\u00a2ABYpURE fLEAN\\nlAGSlEERLESSvOAL\\nENTERPRISE BUILDING\\n58 MAIN ST.\\n1 68", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0172.jp2"}, "173": {"fulltext": "Confectionery.\\nAll that s sweet was made but to be lost\\nwhen sweetest. Moore.\\nThe whole trick of candy making depends upon the boil-\\ning of the syrup. The directions here given are absolutely re-\\nliable, but you may fail of results the first time in following\\nthem. Select only clear days for candy making, dampness be-\\ning fatal to the best results.\\nIf You Want Hay, Grain and Straw Satisfactloi., C Holmes.\\nFONDANT.\\nInto a porcelain-lined saucepan put one pound granulated\\nsugar, one cup water and one-third teaspoon cream of tartar;\\nstir until sugar is dissolved, then touch not, only to carefully\\nwipe off the crystals as they form on the sides of the pan, or to\\nvery gently remove any scum that may collect. At the end of\\nten minutes begin testing by dipping a spoon into a bowl of\\nice water, then gently taking out a little syrup and returning\\nto the water. As soon as you can form a soft ball it is done.\\nRemove from fire and turn on to a buttered platter to cool.\\nAs soon as you can bear your finger in it, with comfort, begin\\nto stir with a wooden cake beater, until a milk white creamy\\nmass is formed too thick to stir. Now knead until it is pliable\\nand smooth, when it can be put into a bowl and covered with\\na damp cloth for future use. As you use it, work in any flavor\\nyou like. Mrs. Proctor, N ewtonville Mrs. A. W. Knight.\\nIf You Want Hay, Grain and Straw Satisfaction, C Holmes.\\nSULTANA CANDY.\\nOne-quarter cup butter melted in saucepan; when melted\\nadd one-quarter cup molasses, one-half cup milk, two cups\\nsugar. Boil seven minutes, add two squares chocolate, stir un-\\ntil melted, boil five minutes longer; do not stir while boiling.\\nBeat until creamy, add one-half cup broken walnut meats, one-\\nquarter cup sultana raisins, and one teaspoon vanilla. Cut\\nin squares. Mrs. Kenneth McLeod.\\n169", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0173.jp2"}, "174": {"fulltext": "COCOANUT CANDY.\\nTwo cups white sugar, one cup water boil six minutes over\\nquick fire. Stir in grated or dessicated cocoanut and remove\\nfrom fire turn in to pan and mark in bars when partly cooled.\\nMrs. Kenneth McLcod.\\nCOCOANUT CANDY.\\nTwo cups white sugar, three-quarters cup milk; boil until\\nsugars on side of pan when nearly done, add one cup grated\\ncocoanut and one teaspoon vanilla. Remove from fire and beat\\nuntil creamy. Turn into buttered pan and mark into squares\\nwhen partly cold. Anna H. Haviland.\\nWe Please Customers at Holmes 58 Main St.\\nALMOND CANDY.\\nBoil one cup sugar, one-third cup water, without stirring,\\nuntil amber color; just before taking from stove, add one-\\nquarter teaspoon cream of tartar and one cup almonds. Pour\\nin buttered pan and cut in squares. Anna H. Haviland.\\nPEANUT CANDY.\\nPour one cup white sugar into a spider and stir constantly\\nuntil it turns brown and lumps, then melt to a syrup. When\\nin this state, turn in a quart of peanuts, chopped fine, and\\npoiT into buttered pan. Cut in squares. Mrs. Norman W.\\nSampson.\\nKISSES.\\nBeat the whites of four eggs until very stiff, fold in one cup\\nconfectioners sugar, drop on oiled paper and bake in moderate\\noven. Mrs. A. W. Knight.\\nV^e Please Customers at Holmes 58 Main St.\\nCHOCOLATE CARAMELS.\\nBoil one cup brown sugar and two cups molasses for ten\\nminutes, add one tablespoonful flour, one-quarter cup butter\\nand one-half pound of grated chocolate. Boil twenty minutes\\nlonger, pour into buttered tins and mark in squares when cool.\\nMrs. A. W. Knight.\\n170", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0174.jp2"}, "175": {"fulltext": "DIVINITY CANDY.\\nTwo cups granulated sugar, one-half cup maple syrup, one-\\nhalf cup hot water, one-quarter pound English walnuts\\nchopped, whites of two eggs beaten stiff. Boil sugar, syrup\\nand water until you can pinch it into a ball when dropped in\\ncold water, then set it back on stove until the bubbling stops.\\nPour over the eggs, stirring. When it begins to stiffen, put\\nnuts in and stir until it can be dropped from a spoon without\\nspreading. Drop on buttered tins or waxed paper. Mrs.\\nNorman W. Sampson.\\nWe Please Customers at Holmes 58 Main St.\\nDIVINITY FUDGE.\\nTwo cups granulated sugar, one-half cup water, one-half\\ncup Karo syrup. Boil until it will spin a thread that is brittle,\\nabout fifteen minutes. Beat into it the stiffly beaten whites of\\ntwo eggs. Add one pound English walnuts or three-quarters\\ncup will do (cut up), just before it is ready to turn into pans.\\nMrs. Richard Holmes, Plymouth; Mrs. M. Ella Merritt,\\nNewtonville; Mrs. Joseph A. Webber.\\nDOUBLE FUDGE.\\nFirst Layer. ^Two cups granulated sugar, one-half cup rich\\nmilk, two squares chocolate, one teaspoonful butter, one tea-\\nspoon vanilla. Cook until it forms a soft ball in cold water;\\ntake off the fire and beat until it grains turn into pan.\\nSecond Layer. Two cups brown sugar, one cup milk; boil\\nto the soft ball stage, add one teaspoon butter, one cup nut\\nmeats, one teaspoon vanilla beat until creamy and turn over\\nthe first layer. Mrs. H. E. Merritt.\\nWe Please Customers at Holmes 58 Main St.\\nWHITE FRUIT FUDGE.\\nTwo cups granulated sugar, one cup rich milk; boil to the\\nsoft ball stage take off fire add one teaspoon butter and the\\nfruit; beat and turn into pans.\\nFruit Mixture. Nut meats, dates, figs, raisins one cup in\\nall, chopped fine. Mrs. Proctor, Newtonville.\\n171", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0175.jp2"}, "176": {"fulltext": "FRUIT FUDGE.\\nTwo cups confectioners sugar, one-half cup water boil five\\nminutes, pour into platter and let stand until it begins to\\nthicken, then stir with spoon until stiff knead with hands into\\nloaf. Mix well into the above fondant, chopped raisins, figs,\\ndates and candied cherries; chopped walnuts and pecans may\\nbe used in place of the fruits. Grated cocoanut is also nice\\nadded to the fondant. Nettie L. Haviland.\\nThe Cook Stove Will Suit You if You Burn Holmes Goal.\\nHARLEQUIN FUDGE.\\nTwo cups confectioners sugar, one-half cup water boil five\\nminutes; pour into a platter and let stand until it begins to\\nthicken stir with spoon until stiff knead with hands into loaf.\\nTo one-third of the above, add pink sugar and flavor with\\nstrawberry, chocolate to another portion, leaving the other\\nthird white. Place one on top of other, roll out in layers, cut\\nthrough in cubes. Nettie L. Haviland.\\nFUDGE.\\nTwo cups sugar, butter size of tgg, not quite one cup milk,\\ntwo and one-half squares chocolate boil about fifteen minutes\\nor until it crumbles around the edge of pan; one teaspoonful\\nvanilla stir some minutes until it begins to harden. Pour in a\\nbuttered pan and cool. Helen Mclntyre.\\nThe Cook Stove Will Suit You if You Burn Holmes Coal.\\nMAPLE FUDGE.\\nInto a saucepan put one cup maple sugar, one cup granu-\\nlated sugar and one cup cream or top of bottle of milk; put\\nover fire, let stand on cool part of range until sugar dissolves,\\nthen stir gently occasionally and cook rapidly until a soft ball\\nis formed in cold water. Let stand without disturbing it until\\nthe heat has almost left it, then beat until it thickens and\\ngrains slightly. Lena B. Kennedy.\\n172", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0176.jp2"}, "177": {"fulltext": "WALNUT FUDGE.\\nOne cup brown sugar, one-half cup white sugar, one-quarter\\ncup sweet milk, one small teaspoon butter, one small pinch\\ncream of tartar, one small teaspoon lemon or vanilla flavoring.\\nBoil sugar, milk, butter together for six minutes, then add the\\ncream of tartar and flavoring, adding the last thing, one and\\none-half cups chopped walnuts. Stir about eight minutes and\\nput in pan. Mark into squares before it hardens. Mrs. J. T.\\nClifford.\\nThe Cook Stove Will Suit You if You Burn Holmes Coal.\\nFRUIT CANDY.\\nTwo cups light brown sugar, one-half cup granulated sugar,\\none-half cup milk, one tablespoonful butter; boil eight to ten\\nminutes; take from fire and add one cup walnut meats, one-\\nhalf cup sultana raisins; flavor with vanilla. Mrs. H. R.\\nProuty.\\nORANGE CREAMS.\\nTwo and one-half cups graulated sugar, one-half cup milk;\\nboil two or three minutes take from fire, add grated rind of\\norange, one teaspoonful orange extract, beat until creamy;\\ndrop a teaspoonful at a time on paraffine paper, with running,\\nMrs. H. R. Prouty.\\nThe Cook Stove Will Suit You if You Burn Holmes Coal.\\nSEA FOAM CANDY.\\nPut three cupfuls of light brown sugar, one cupful water\\nand one tablespoonful vinegar into a saucepan. Heat gradu-\\nally to boiling, stirring only until sugar is dissolved then boil\\nwithout stirring until it forms a hard ball when tested in cold\\nwater. Remove at once from fire, and when the syrup stops\\nbubbling, pour gradually into the stiffly beaten whites of two\\neggs, beating constantly. Continue the beating until the mix-\\nture will hold its shape, then add one teaspoonful vanilla, and\\none cupful walnuts cut in pieces. Drop in small rough shaped\\nmounds on buttered paper. It is nice for icing for cake also.\\nMrs. Allie V. Packard.\\n173", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0177.jp2"}, "178": {"fulltext": "CREAM PEPPERMINTS.\\nOne cup white sugar, one-eighth cup milk and water mixed,\\none teaspoon extract peppermint, one small pinch cream of\\ntartar, one teaspoon butter. Boil sugar, butter, milk and water\\ntogether for five minutes, then add the cream of tartar and\\nflavoring, stir about ten minutes and drop quickly on buttered\\npaper. Mrs. J. T. Clifford.\\nFor Satisfactory Fountain Pen Ink, C. Holmes, 58 Main St.\\nPEPPERMINTS.\\nBoil together one cup water and two cups sugar for ten\\nminutes. Then drop a little in ice water if it will form a soft\\nball when rolled between the fingers, it is cooked enough stir\\nin one teaspoon extract of peppermint when cool pour in bowl\\nand beat then drop on buttered plates. Flavor. Mrs. W. A.\\nDeane.\\nBALTIMORE CARAMELS.\\nTwo and one-half pounds brown sugar, one-half pound\\nBaker s chocolate broken in bits, one cup milk, one tablespoon\\nbutter mix together and stir constantly until it grains and\\nhardens, usually twenty or thirty minutes. Mrs. W. A. Deane.\\nLEMON DROPS.\\nOne cup powdered sugar, two teaspoonfuls extract of lemon,\\nwater enough to dissolve boil until crisp when dropped in\\nwater. Drop in buttered plates. Mrs. Etta Deane.\\nFor Satisfactory Fountain Pen Ink, 0. Holmes, 58 Main St.\\nNUT TAFFY.\\nThree cups sugar, one-half cup butter, one cup milk, one-\\nquarter cup molasses, one cup cocoanut or walnuts, two heap-\\ning dessertspoonfuls of cocoa, one-half teaspoonful salt, two\\nteaspoons vanilla stirred in when taken from the fire. Boil\\nfifteen or eighteen minutes, stirring all the time. Mrs. H. C.\\nVining.\\n174", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0178.jp2"}, "179": {"fulltext": "HEAVENLY HASH.\\nThis candy is made in three layers.\\nFirst Layer. Two cups granulated sugar, three-quarters\\ncup milk boil until it hardens in cold water, stir in a piece of\\nbutter as large as an English walnut (after removing from the\\nfire), a little vanilla, three-quarters cup walnuts cut fine; stir\\nabout three minutes, pour into tin.\\nSecond Layer. Two cups sugar, three-quarters cup milk,\\ntwo squares Baker s chocolate. Boil until it hardens in cold\\nwater, butter and vanilla as above, stir three minutes and pour\\non to the first layer.\\nThird Layer. Third layer is like the first, except add\\ncandied cherries to mixture instead of nuts. Cut in bars when\\ncool. Mrs. Proctor, Newtonville.\\nFor Satisfactory Fountain Pen Ink, C. Holmes, 58 Main St.\\nCREAM CANDY.\\nOne pound powdered sugar, one-third cup melted butter,\\ntwo tablespoons milk, two tablespoons cocoa, vanilla; roll out\\nwith rolling pin and cut in sugar. Elsie K. Fanning.\\nSALTED ALMONDS.\\nBlanch one-half pound dry and spread on a pan, put a large\\nspoon butter with them and stir them up until all are a little\\ngreasy, then put them in the oven until they are pale yellow,\\nnot brown; then sift a spoonful of fine salt over them while\\nhot; shake well; when cold, gently sift the superfluous salt\\nfrom them. If they are not very dry when put in oven they\\nwill not be crisp. Rosella Bohian.\\nFor Satisfactory Fountain Pen Ink, C. Holmes, 58 Main St.\\nMARSHMALLOWS.\\nFour tablespoons gelatine (even) and sixteen tablespoons\\nwater put gelatine in the water to dissolve when dissolved\\nplace on front of the stove until hot, but not boiling when hot\\ndissolve three cups sugar in gelatine, one cup at a time be sure\\n\u00c2\u00bb7S", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0179.jp2"}, "180": {"fulltext": "that it is thoroughly dissolved remove from fire and beat until\\nit is white and creamy; beat as long as possible (usually it re-\\nquires thirty minutes) with a spoon; then add one cup nut\\nmeats and one teaspoon vanilla then beat as long as pos-\\nsible with a fork. Pour into pans, place near fire and a crust\\nwill form, or let stand over night and cut in squares do not\\nattempt to cut until the crust is formed. After crust is formed,\\nturn candy crust-side down and let crust on other side. K.\\nL. W.\\nNothing Better Than Holmes Coal at Any Price.\\nICE CREAM CANDY.\\nOne coffee cup white sugar, one-half cup water, one large\\nspoonful vinegar, two-thirds teaspoon cream of tartar; boil\\ntwenty-five minutes without stirring flavor with vanilla when\\nalmost cold pull it near the stove and it will be white. Corinne\\nE. Broimie.\\nSUGAR CANDY.\\nThree-quarters cup vinegar and water, equal parts, one cup\\nsugar; let it boil gently in a shallow pan until brittle when\\ntried in water. Do not stir while boiling. Pull as soon as it\\ncan be worked. Corinne E. Broimve.\\nSOUR CREAM CANDY.\\nOne cup sour cream, two cups brown sugar, piece of butter,\\none cup walnuts chopped boil eight minutes and stir a long\\ntime after taking from stove. Elsie K. Fanning.\\nNothing Better Than Holmes Coal at Any Price.\\nPENUCHIE.\\nTwo cups white sugar, three-quarters cup milk, butter size\\nof an tgg; cook until when dropped in water it will form a soft\\nball; a little vanilla, one quart peanuts, three-quarters cup\\nseeded raisins, chop in meat chopper, stir in quickly. Mrs.\\nMarcus Russell, West Hanover.\\n176", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0180.jp2"}, "181": {"fulltext": "PUFFED RICE BRITTLE.\\nBoil one cup granulated sugar, one-half cup water, one tea-\\nspoon vinegar; boil five minutes, add two tablespoons mo-\\nlasses, butter size of a walnut boil until it becomes hard when\\ndropped in cold water; stir in one-half package puffed rice\\npreviously warmed; spread on dish to cool. Ada L. Poole.\\nNothing Better Than Holmes Coal at Any Price.\\nWALNUT CREAMS.\\nTwo and one-half cups coffee sugar, one-half cup cream,\\nbutter size of a walnut cook it until it strings take from fire\\nand stir in one-half pound chopped walnuts. Elsie M. Orcutt.\\nWALNUT CREAMS No. 2.\\nOne and one-half cups confectioners sugar sifted, white of\\none egg and an equal quantity of water stir sugar into water\\nand white of egg until it is stiff enough to mould put a little\\nball of cream on half a walnut, place other half on the other\\nside, roll in sugar. Elsie M. Orcutt.\\nNo great business can be built\\nthat has not for its foundation\\nwhat Lincoln called the Common\\nPeople. Mr. Dana says there\\nare no classes in this free Repub-\\nlic, yet everybody knows what is\\nmeant by the Middle Class.\\nIt means about nine persons\\nin every ten yes, ninety-nine in\\nevery hundred.\\nThat is where our special Soft\\nShamokin Coal gets its support.\\nIt is in touch with the popular\\nheart. It pleases the common\\npeople. We know this and so\\nwe advertise it, for a pleased\\ncustomer is the best advertise-\\nment for This is Holmes Corp.\\n177", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0181.jp2"}, "182": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n178", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0182.jp2"}, "183": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n179", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0183.jp2"}, "184": {"fulltext": "i^/lx\\nft-2Mi\\nft-2MJ\\nr/i.\\nREADY TO\\nWORK\\n24 HOURS\\nA DAY\\n365\\nDAYS\\nAYEAR\\nTHE\\nPAE\\nEMT\\nrOUNTAIN\\nPEN\\n(2^\\nFOR SALE BY\\nIlllSlSifflfiSl\\nCORP. ^^T^\\nii??^ 58 MAIN STREET plf\\nivia A 1 A 11 I\u00e2\u0080\u0094 1 f yr ^!i\\nSkS And All rirst-classotationera. i ~j.\\nm\\nW", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0184.jp2"}, "185": {"fulltext": "CKafing Dish Dainties.\\nDEVILLED OYSTERS.\\nOne pint oysters, one cup cream, two tablespoons butter, two\\ntablespoons flour, yolks of two eggs, one tablespoon chopped\\nparsley, one teaspoon salt, one-half saltspoon pepper. Drain\\nand slightly chop the oysters. Melt butter, add flour, stir\\nquickly until well mixed, add hot cream, yolks of eggs and\\nseasoning, and add to the oysters. Inez M. R. Hill.\\nFree Use of Tables and Writing l^aterlals for Postcard Customers at\\n58 Main St. You Can Get Your Stamps Here as Cheap as Elsewliere.\\nRAREBIT.\\nGrate or cut into small pieces one pound of rich cream\\ncheese. Add to this one even cupful of milk (or milk and\\ncream combined), one small teaspoonful of mustard dissolved\\nin a little of the milk, one-half teaspoon salt and a good pinch\\nof cayenne. Stir this together in the chafing dish or double\\nboiler until the cheese is melted. Then add one tablespoon\\nbutter, and one rounding teaspoonful flour which has been\\nthoroughly dissolved in one-quarter cup of milk. When the\\nrarebit has commenced to thicken a little, add one egg beaten\\nwell. Do not cook too long after the egg is added. Stir all\\nthe time rarebit is over the fire. This is also very good made\\nof sage cheese. Sue E. Baldwin.\\nFree Use of Tables and Writing Materials for Postcard Customers zt\\n58 Mai/i St. You Can Get Your Stamps Here as Cheap as Elsewhere.\\nSCOTCH WOOD-COCK.\\nOne can asparagus tips, drained six hard boiled eggs, cut\\nup one pint milk, one tablespoon butter, dash red pepper, salt,\\none tablespoon cornstarch, made into a cream gravy in double\\nboiler. Add asparagus and hard boiled eggs. Heat thoroughly\\nand serve on toasted bread (toast on one side). Mrs. Ralph\\nPoole.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0185.jp2"}, "186": {"fulltext": "OYSTERS A LA POULETTE.\\nThirty oysters, one pint cream, one tablespoonful butter,\\none tablespoonful flour, one-half teaspoon salt, one saltspoon-\\nful white pepper, three grates of nutmeg. Cook together the\\nbutter and flour; add the cream, stirring constantly; when it\\nboils put in the oysters and cook about four minutes, when\\nthey are plump, season and serve on toast or crackers. Ada\\nS. Lewis.\\nCoal In Paper Bags With the Hod On, Sold by Grocers, Is Warranted\\nSatisfactory by This Is Holmes.\\nCREAMED LOBSTER.\\nOne cup milk, one-half cup cream, meat of a large lobster,\\ntwo tablespoonfuls butter, one tablespoonful flour, salt and\\ncayenne pepper to taste, juice of a lemon. Heat the milk to\\nboiling and thicken with the flour and butter. Mince the\\nlobster with a sharp knife, never chop it; stir it into the milk\\nand let it become well heated, add to it the raw cream, stir it\\nup once and take from the fire; season, add lemon juice and\\nserve. Mrs W. T. Lewis.\\nCoal In Paper Bags With the Hod On, Sold by Grocers, Is Warranted\\nSatisfactory by This Is Holmes.\\nSHRIMP A LA NEWBURG.\\nFresh or canned shrimp may be used. If canned, one can.\\nCook in one tablespoonful butter three minutes, adding one-\\nhalf teasponful salt, a few grains cayenne, and a teaspoonful\\nlemon juice. Set this one side and make a sauce by melting\\none-half tablespoon of butter, adding to this one-half teaspoon\\nflour, one-half cup cream stirred into the yolks of two eggs.\\nReturn the shrimp for a moment to the sauce and flavor with\\ntwo tablespoonfuls sherry and a sprinkling of nutmeg, if this\\nis liked. Serve with toast points or points of pastry. Lob-\\nsters, oysters and clams are all excellent cooked this way.\\nMiss Elisabeth Saxton.\\n182", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0186.jp2"}, "187": {"fulltext": "CREAMED SHRIMPS.\\nOne can shrimp, two tablespoonfuls butter, one tablespoon-\\nful flour, one pint milk, one scant teaspoonful salt, a little\\ncayenne. Cook together the butter and flour, add the milk and\\ncook until the sauce is smooth put in the shrimps and simmer\\nuntil they are heated through. Season and serve. Mary L.\\nBuckley.\\nCoal In Paper Bags With the Hod On, Sold by Grocers, Is Warranted\\nSatisfactory by This Is Holmes.\\nBEEF MINCE.\\nHave a pound of beef from the round minced very fine and\\nfree it from all sinews and stringy bits. Heat in the blazer two\\ntablespoonfuls butter, put in the meat and one tablespoonful\\nonion juice. Stir for three or four minutes or until the meat\\nis heated through, add salt, pepper and the juice of half a\\nlemon and serve. Mrs. Mae Simpson.\\nCREAMED SALMON.\\nTwo hours before it is needed turn the contents of a can of\\nsalmon out upon a platter, pick it to pieces with a fork, remove\\nall bits of bone or skin and drain off the liquid. When you are\\nready to prepare the dish, cook together in the chafing dish\\nover hot water one tablespoonful flour and one tablespoonful\\nbutter, when they bubble put in one cupful milk and stir until\\nyou have a smooth white sauce. To this add the salmon, stir-\\nring constantly; season with a scant teaspoonful of salt and\\nthree dashes of red pepper when the fish is thoroughly heated,\\nadd to it the juice of half a lemon. Any kind of fish may be\\nused the same way. Mrs. F. A. Besse.\\nCoal In Paper Bags With the Hod On, Sold by Grocers, Is Warranted\\nSatisfactory by This Is Holmes.\\nEGGS WITH CHEESE.\\nFive eggs, two heaping tablespoonfuls dry grated cheese.\\nParmesan or old English cheese is best for this. One table-\\nspoonful butter, one-half teaspoon salt, a dash of cayenne pep-\\n183", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0187.jp2"}, "188": {"fulltext": "per. Beat the eggs light, add the cheese, the salt and pepper;\\nhave the butter melted in the blazer; turn in the eggs and stir\\nuntil thick and smooth. Serve on toast or crackers. Martha\\nBuckley.\\nTOMATO RAREBIT.\\nTwo tablespoons butter, two tablespoons flour, three-\\nquarters cup thin cream, three-quarters cup stewed and\\nstrained tomatoes, one-eighth teaspoon soda, two cups finely\\ncut cheese, two eggs slightly beaten, salt, mustard, cayenne.\\nPut butter in chafing dish when melted add flour, pour on\\ngradually cream, and as soon as mixture thickens add toma-\\ntoes mixed with soda, then add cheese, eggs and seasoning to\\ntaste. Serve on toast. Sue E. Baldwin.\\nAnything You Vy/ant to Read You Can Get at 58 Main St. If We Haven t\\nGot It, We ll Get It, and Be Glad to.\\nENGLISH MONKEY.\\nOne cup stale bread crumbs, one cup milk, one tablespoon\\nbutter, one-half cup soft mild cheese cut in small pieces, one\\negg, one-half teaspoon salt, a little cayenne. Soak bread\\ncrumbs fifteen minutes in milk; melt butter, add cheese, and\\nwnen melted add soaked crumbs, the egg shghtly beat(n ard\\nseasonmgs. Cook three minutes and pour over toasted crack-\\ners spread with butter. Mrs. H. T. Rhodes.\\nAnything You Want to Read You Can Get at 58 Main St. If We Haven t\\nGot It, We ll Get It, and Be Glad to.\\nSAVORY LOBSTER.\\nPut into the chafing dish one heaping tablespoonful butter,\\none saltspoonful dry mustard, as much salt, and a couple of\\ndashes of pepper stir in the lobster next. The meat of one\\nlarge or two small ones may be used, or the contents of a can.\\nWhen it is smoking hot, add the juice of half a lemon. Cook\\na minute longer and serve. Mrs. C. C. Merritt.\\n184", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0188.jp2"}, "189": {"fulltext": "CREAMED OYSTERS.\\nOne pint oysters, one cup milk, one-half cup cream, one and\\none-half tablespoon butter, one and one-half tablespoon entire\\nwheat flour, one-half teaspoon salt, one-half teaspoon pap-\\nrika. Remove all bits of shell. Prepare a sauce by blend-\\ning in the blazer the butter, flour, salt and paprika then add\\nthe milk and cream and stir until thick and smooth then cook\\nthe oysters until plump add to sauce and serve at once. Mrs.\\nJoseph Belcher, Holbrook.\\nAnything You Want to Read You Can Get at 58 Main St. If We Haven t\\nGot It, We ll Get It, and Be Glad to.\\nVENETIAN EGG.\\nOne tablespoon butter, two tablespoons chopped onion, one\\npint can tomato, one level teaspoon salt, three tablespoons\\ncheese cut fine, very little cayenne pepper, three eggs. Fry\\nonion in butter, then add other ingredients in order men-\\ntioned. Break the yolks of eggs, but do not beat drop them\\nin and cook a minute with cover on before stirring. Serve on\\ncrackers. Mrs. W. P. Chisholm.\\nCHEESE FONDU.\\nOne tablespoon butter, one cup fresh milk, one cup fine\\nbread crumbs, two cups grated cheese, one saltspoon dry must-\\nard, cayenne, two eggs. Put butter in chafing dish when\\nmelted add milk, bread crumbs, cheese and mustard season\\nwith cayenne. Stir constantly and add, just before serving, the\\ntwo eggs beaten light. Eleanor Belcher, Holbrook.\\nAnything You Want to Read You Cart Get at 58 Main St. If We Haven t\\nGot It, We ll Get It, and Be Glad to.\\nTmsisnoLinES\\nSTORE- 58 MAIN ST. OFFICE:\\ni8S", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0189.jp2"}, "190": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\ni86", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0190.jp2"}, "191": {"fulltext": "[^f^\\nT\\nH\\nI\\nS\\nI\\ns\\nH\\nO\\nL\\nM\\nE\\nS juj\\nI\\n^[n|[S][n][Sl[n][^\\nm 58 MAIN STREET [H\\nIHi\\nSome\\nMerchants\\nMake people believe that gold dollars\\ncan be bought for 90 cents, but we\\nhaven t that faculty.\\nOUR object is to attract trade\\nand have our goods and prices prove\\nthe truth of every claim we make.\\nWe buy the best coal that is\\nmined. We take special pains to\\npick out by hand all the slate we can\\nfind. We deliver it promptly, and\\njust when promised. We sell at the\\nlowest cash price. We want your\\ntrade, and will do our level best to\\ndeserve it.\\nENTERPRISE BLDG.\\nllpD\\n3^1\\n[p] 58 MAIN STREET\\n^[d][S1[d]1^][dI[57\\nllli\\nT\\nH\\nI\\nS\\nI\\ns\\nH\\nO\\nL\\nM\\nE\\nyi s\\n187", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0191.jp2"}, "192": {"fulltext": "Pickles, Relishes and Jellies.\\nWINTER PICKLE.\\nOne quart raw cabbage chopped, one pint cooked beets\\nchopped, one cup horse radish, one cup sugar, four teaspoons\\nsalt, one-half teaspoon pepper. Cover with hot vinegar. Mrs.\\nLena I, Hoyt.\\nYou Will Find the Best There is In Postcards at Holmes 58 Main St.\\nPEPPER RELISH.\\nFour quarts green tomatoes, four large onions, three red\\npeppers, three green peppers, chop very fine, a large handful\\nsalt drain very dry, then add one pound brown sugar, one tea-\\nspoon black pepper, one teaspoon ground cloves, one teaspoon\\nground allspice, one-half pint mustard seed, one-quarter pint\\ncelery seed. Pour over this three pints boiling vinegar. Then\\nput in jar or bottle (I boil the clove and allspice in a cheese-\\ncloth bag). Grace Tribou.\\nA RELISH.\\nEighteen green tomatoes chopped not too fine, twelve pickled\\nlimes chopped, two pounds granulated sugar, a little salt, one\\ncup vinegar, one piece stick cinnamon, ten whole cloves. Sim-\\nmer four hours, then bottle. Mrs. E. W. Wood.\\nYou Will Find the Best There Is In Postcards at Holmes 58 Main St.\\nCHOW-CHOW.\\nChop fine six onions, six cucumbers, one head cauliflower,\\none-half a small cabbage, one-half peck green tomatoes and\\ntwo small red peppers from which remove the seeds; sprinkle\\nwith a scant one-half cup salt and let stand over night. In the\\nmorning, drain, add one teaspoon cinnamon, one teaspoon\\nmustard seed, two teaspoons celery seed, two cups white sugar,\\none teaspoon pepper and cider vinegar enough to cover the\\nwhole. Put in agate or porcelain lined kettle, boil about half\\nan hour. Seal while hot in glass jars. Mrs. D. C. Holmes.\\ni88", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0192.jp2"}, "193": {"fulltext": "DUTCH CHOW-CHOW.\\nTwo quarts green tomatoes sliced and sprinkled with salt;\\nlet them set over night. In the morning chop them with six\\ngreen peppers, one quart silver onions (whole), one quart\\ncucumber pickles sliced, one head cauliflower broken and\\nscalded three minutes, two quarts vinegar, one cup sugar, four\\ntablespoons mustard seed. Mix one-half cup mustard and two\\ntablespoons flour with cold vinegar and stir into the pickle.\\nCook until done. Mrs. W. T. Cottle.\\nYou Will Find the Best There Is in Postcards at Holmes 58 IVIain St.\\nGERMAN CHOW-CHOW.\\nOne quart onions, one quart green peppers, one quart green\\ntomatoes, one cabbage (four pounds), one cauliflower, one\\nquart pickles (do not cook the pickles). Chop fine, add one\\ncup salt, cover with cold water and boil half an hour, drain dry.\\nPaste. One tablespoon mustard, two and one-half cups\\nsugar, one cup flour, one tablespoon tumeric take one cup of\\nvinegar and mix with paste boil two quarts of vinegar and\\nadd to paste stir well, but do not let it thicken, pour over dry\\nmixture and bottle. Annie Mitchell.\\nPICALILLI.\\nOne peck green tomatoes chopped fine, add one cup salt;\\nstand over night and drain in the morning; two ounces mus-\\ntard seed, one ouncf. clove, one ounce allspice (clove and all-\\nspice in a bag), one-half dozen green peppers, one-half dozen\\nonions, one pound brown sugar, two quarts vinegar. Cook\\ntwo hours. Grace Trihou.\\nYou Will Find the Best There Is in Postcards at Holmes 58 IVIain St.\\nPICALILLI.\\nTo every two pecks of green tomatoes use the following:\\nOne quart onions, three large peppers, one gallon vinegar, one\\npound sugar, two ounces whole clove, two ounces allspice, two\\nounces stick cinnamon (tie up in a cloth the clove, allspice and\\n189", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0193.jp2"}, "194": {"fulltext": "cinnamon), two ounces mustard seed, two ounces celery seed.\\nDice the tomatoes and onions. Salt them and let stand over\\nnight; in the morning drain and cook. Stella Gibbs.\\nSWEET PICKLE.\\nOne peck green tomatoes sliced, one small cup salt sprinkle\\nand let set over night. In the morning drain and chop add\\none quart vinegar and cook fifteen minutes. Drain and add\\nthree pints vinegar, one tablespoon cinnamon, one tablespoon\\nallspice, one tablespoon clove, one tablespoon ginger, two\\npounds sugar, one-half pound white mustard seed. Boil all\\ntogether for half an hour. Mrs. W. T. Cottle.\\nHolmes Peanut Coal In Paper Bags With the Hod On, Only 12 cents,\\nat Your Grocer s.\\nSWEET TOMATO PICKLE.\\nOne pint green tomatoes, cut in one inch thick squares\\nsprinkle with one cup salt and let stand over night. Drain in\\nthe morning and add two quarts of water and one quart vine-\\ngar; boil fifteen minutes, drain and throw vinegar and water\\naway. Take two and one-half pounds sugar, two and one-half\\nquarts vinegar (not too sour), two quarts celery cut fine, two\\nquarts small onions, six red peppers cut fine, two tablespoons\\neach of whole cloves, allspice, white mustard seed, celery seed\\nand cassia buds or bark. Put on fire and let come to boil, then\\nadd the tomato and cook fifteen minutes be careful and not\\ncook too much. Mrs. Galen K. Tyler.\\nHolmes Peanut Coal in Paper Bags With the Hod On, Only 12 cents,\\nat Your Grocer s.\\nCHUTNEY SAUCE.\\nSix pounds apples, peel, core and chop fine six green to-\\nmatoes, three-quarters pound onions, one-half pound raisins,\\nsix green peppers, all chopped fine, two pounds brown sugar,\\none quart vinegar, two tablespoonfuls salt, three tablespoon-\\nfuls mustard seed. Simmer until soft. Mrs. Ella Foley.\\nigo", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0194.jp2"}, "195": {"fulltext": "TOMATO SOY.\\nPeel and slice one peck ripe tomatoes and eight onions;\\nsprinkle one cup salt over it and let stand over night. In the\\nmorning drain and add two quarts vinegar, one tablespoon-\\nful each of ginger, ground mustard, clove and allspice, one-\\nquarter tablespoon cayenne. Boil slowly two hours. When\\nnearly done, add one pound brown sugar, one-quarter pound\\nmustard seed. Bottle hot. Serve with cold meat. Mrs. H.\\nC. Vining.\\nHolmes Peanut Coal In Paper Bags With the Hod On, Only 12 cents,\\nat Your Grocer s.\\nWHITE HOUSE MUSTARD.\\nOne egg, one cup vinegar, three level tablespoonfuls mus-\\ntard, one level tablespoon sugar, one tablespoon flour, one tea-\\nspoon salt mix the dry ingredients together then add the well\\nbeaten egg, and when well blended, add to the vinegar while\\nhot, stirring all the time until it thickens. Mrs. Carrie E.\\nHarlow.\\nTOMATO CATSUP.\\nWash and cut up two quarts tomatoes; boil until tender,\\nthen strain and add two tablespoonfuls mustard, one table-\\nspoon salt, two cups vinegar, two-thirds cup sugar, one-quarter\\nteaspoon red pepper. Boil until as thick as you like it. Adrs.\\nEtta O. Randall.\\nPICKLED RED PEPPER.\\nCut up pepper after removing seeds, into strips, put in quart\\njars, then add one dessertspoon salt, one-half cup sugar then\\nfill jar with cold vinegar and seal. Mrs. Heman Eldredge.\\nHolmes Peanut Coal in Paper Bags With the Hod On, Only 12 cents,\\nat Your Grocer s.\\nPICKLED PRUNES.\\nWash two pounds of prunes in two waters and then soak\\nin clean fresh water for twelve hours. Turn off all the water\\nexcept about one-half cup, put this with the prunes into a\\ncrock, cover and set in a pot of cold water; bring the water to\\n191", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0195.jp2"}, "196": {"fulltext": "a boil slowly and keep this up until the prunes are smoking\\nhot and soft, but not broken. A pint of vinegar in which has\\nbeen dissolved one pound of sugar put over the fire with one-\\nhalf ounce each of whole cloves and stick cinnamon broken\\ninto bits some think the pickle improved by the addition of\\none-half teaspoon ginger this is a matter of taste. Let the\\nvinegar boil up once put in the prunes and cook gently for\\nfive minutes after the boil begins again and seal in hot jars.\\nThey will be eatable in about a month. M. E. Mowry.\\nIf We Do Not Back Up Every One of Our Claims, Kick, at 58 Main St.\\nSPICED PICKLED PRUNES.\\nFour pounds prunes soaked twenty- four hours two pounds\\nsugar, one pint vinegar, one ounce each of cloves and cinna-\\nmon, one-quarter ounce ginger. Boil vinegar, sugar and\\nspices together for ten minutes add prunes boil all together\\nuntil syrup is clear and prunes are tender. Mrs. E. W.\\nWood.\\nSPICED CURRANTS.\\nFive pounds currants, four pounds sugar, two tablespoons\\nclove and cinnamon, one pint vinegar. Boil two hours, then\\nput in jars. Mrs. S. A. Sampson, Mrs. W. H. Poole.\\nPICKLED ONIONS.\\nMake quite a salt brine and let the onions stand in it over\\nnight. In the morning take out the onions and cover with\\nwhite vinegar. Let it come to a boil. Put in a little white pep-\\nper. Bottle while hot. Susie A. Sampson.\\nIf We Do Not Back Up Every One of Our Claims, Kick, at 58 Mai St.\\nCHILI SAUCE.\\nTwelve large ripe tomatoes, two large onions, two ripe pep-\\npers, two tablespoons salt, one teaspoon cinnamon, one-half\\nteaspoon clove, one-half teaspoon allspice, four cups vinegar,\\ntwo cups sugar. Boil slowly two hours. Mrs. Leon Little-\\nHeld, Annie Mitchell, Mrs. A. E. Packard, Mrs. Kate L.\\nWeaver.\\n192", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0196.jp2"}, "197": {"fulltext": "RIPE TOMATO PICKLE.\\nPlace a layer of grape leaves and twigs in the bottom\\nof stone jar, then a layer of very ripe and hard tomatoes con-\\ntinue until required amount is obtained tomatoes may be add-\\ned each day as they ripen. Make a weak brine of one table-\\nspoon salt to one gallon water; cover with plate to keep them\\nwell under water. In four weeks a fine pickle will be ready\\nwhich will keep all winter. Mrs. A. E. Packard.\\nIf We Do Not Back Up Every One of Our Claims, Kick, at 58 Main St.\\nSPICED PEARS.\\nOne-half peck pears, one quart vinegar, two pounds sugar,\\ntwo teaspoons cinnamon, one teaspoon ground clove, one nut-\\nmeg. Cook until a broom corn will go through them. Put\\nspice in a bag, as it looks much nicer. Grace Tribou.\\nCITRON SWEET PICKLE.\\nCut and pare the citron, discard the soft center and cut into\\nslices one-half to three-quarters inch thick. Boil one ounce\\nalum in one gallon water; pour on the citron and allow it to\\nstand several hours on the back of stove. Drain and put into\\ncold water; when cold, drain and cook one-half hour (or until\\ntender) in the following syrup which you have already pre-\\npared. To eight pounds of fruit allow four pounds best\\nbrown sugar, one quart vinegar, one cup whole mixed spices\\nallspice, cloves and stick cinnamon (less of the cloves than of\\nothers). Put spices in a bag and boil with vinegar and sugar\\nand skim well. Mrs. E. A. Keith.\\nIf We Do Not Back Up Every One of Our Giaims, Kick, at 58 r\\\\/iain St.\\nPICKLED BEETS.\\nOne quart vinegar, two cups sugar; have it boiling hot; fill\\njar with hot boiled beets (small ones are the best) then pour\\nin the hot vinegar and seal tight. Lizzie Hunt, Short Falls,\\nN.H.\\n193", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0197.jp2"}, "198": {"fulltext": "CHILI SAUCE WITHOUT SPICE.\\nSix large ripe tomatoes, one good sized onion, two green\\npeppers chopped, three tablespoons sugar, one tablespoon salt,\\none cup vinegar, one-half cup water boil slowly one and one-\\nhalf hours. Mrs. C. E. Burns, Plymouth.\\nDo You Use Holmes Kitchen Racks?\\nSWEET PICKLED CHERRIES.\\nChoose large, firm cherries, and wipe each one carefully;\\nremove the stems. For ten pounds of cherries allow seven\\npounds granulated sugar, three pints vinegar and three gills\\nof water. Put sugar, vinegar and water in a preserving kettle\\nand bring to a boil. Skim this syrup and drop in the cherries.\\nCook very slowly until the cherries are very tender, but not\\nbroken. Remove the fruit with a perforated spoon and pack\\nin heated jars; then boil the syrup for fifteen minutes, or until\\nthick; fill the jars with this and seal. Anna L. Mozv^ry.\\nSPICED PEACHES.\\nSeven pounds peaches, four pounds sugar, one quart vin-\\negar stick two cloves in each peach boil vinegar and sugar\\nwith a few sticks of cinnamon add fruit and cook until tender\\nremove fruit and boil syrup down one-half. Can. Mrs. A. C.\\nGibbs.\\nDo You Use Holmes Kitchen Racks?\\nMUSTARD PICKLE.\\nOne quart pickles cut in cubes one quart small green to-\\nmatoes, one quart small onions, one head cauliflower, four\\ngreen peppers cut fine. Make a brine of four quarts of water\\nand one pint salt; let soak twenty-four hours; then heat just\\nenough to scald turn into a colander to drain. Mix one cup\\nflour, six tablespoons ground mustard and one tablespoon\\ntumeric with enough cold vinegar to make a smooth paste;\\nadd one cup sugar and enough vinegar to make two quarts in\\nall boil until it thickens, stirring all the time. Add the pickles\\nand cook until heated through. Stella Gibbs.\\n194", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0198.jp2"}, "199": {"fulltext": "MUSTARD PICKLE.\\nOne cauliflower, two large bunches of celery, one quart\\nsilver skin onions, one quart green tomatoes, one white cab-\\nbage, three green peppers, two quarts vinegar, one-quarter\\npound mustard, one cup flour, one coffee cup sugar, one-half\\nteacup salt, one ounce celery seed and one-quarter ounce of\\ntumeric. Chop cabbage and onions cut the tops off the cauli-\\nflower and chop the stalks fine boil the tomatoes, stalks of\\ncauliflower and peppers in a little water until tender; drain\\noft water and mix with cabbage, etc. Chop the tomatoes and\\npeppers and cut celery in small pieces. Boil vinegar, mix flour,\\nmustard, tumeric, sugar and salt with water like thin griddle\\ncakes mix into the boiling vinegar, cooking until thick. Then\\nput in vegetables and boil ten minutes. Put in jars. This is\\nfine. Mrs. Carrie E. Harlow.\\nDo You Use Holmes Kitchen Racks?\\nMUSTARD PICKLE.\\nFive quarts vinegar, four level cups sugar, one level cup\\nmustard, one heaping cupful flour, two ounces tumeric. Mix\\ndry ingredients and moisten with cold vinegar. Stir this into\\nboiling vinegar, and boil until thick (about five minutes). Stir\\nconstantly. Use any vegetable except cabbage onions,\\ncucumbers, green tomatoes, cauliflower, green peppers, string\\nbeans, limes, etc. Prepare vegetables and let stand in weak\\nbrine twenty-four hours. Cook a little in same brine, drain,\\nadd paste and pack in jars or pots. Mrs. E. F. O Neill.\\nDo You Use Holmes Kitchen Ractcs?\\nTOMATO CATSUP.\\nOne and one-half pecks ripe tomatoes, two cups vinegar,\\nthree tablespoons salt, one cup sugar, one level teaspoon mus-\\ntard, one-quarter teaspoon cayenne pepper. Boil three hours.\\nGrace Tribou.\\n195", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0199.jp2"}, "200": {"fulltext": "FRED McLAUTHLEN S TARTAR SAUCE.\\nYolks of two eggs, one-half teaspoon mustard, pinch of pep-\\nper, pinch of salt, one teaspoon sugar, juice of one lemon, one\\npint of salad oil, pickles. Mix mustard, pepper, and yolks of\\neggs, and then turn in slowly the oil, and beat to a paste.\\nThen beat in sugar, salt, and lemon juice, also. Cut up\\npickles last.\\nTO TEST JELLIES.\\nA good and quick way to test jelly to see if it is done, is to\\ndrop a little into a glass of cold water (ice water if possible),\\nand if it falls to the bottom immediately the jelly is done.\\nMrs. A. Morton Packard.\\nOver 4,000 People Buy Their Coal of Holmes, 58 Main St. Why?\\nCURRANT JELLY.\\nBruise and squeeze the currants until all the juice is out of\\nthem, and strain through flannel. Put the juice on to boil for\\nfifteen minutes; strain again and measure, allowing the same\\nmeasure of sugar. Put juice on to boil again and when it\\nthickens, add sugar and boil live minutes. Remove scum and\\npour into glasses. Annie Mitchell.\\nSPICED CRAB APPLE JELLY.\\nQuarter and wash the apples cover them with water cook\\nuntil tender; strain through a cheesecloth. Put back into\\nkettle, add vinegar to taste, a small handful of cloves and stick\\nof cinnamon tied in a piece of cheesecloth. Boil twenty min-\\nutes to each cup of juice add one cup sugar that has been\\nheated in oven; add this to juice and boil five minutes; skim\\nand pour into tumblers. Mrs. Mae E. Simpson.\\nOver 4,000 People Buy Their Coal of Holmes, 58 Main St. Why?\\nBEACH PLUM JELLY.\\nWash plums, put in kettle and cover with water. Cook until\\nvery tender; drain through jelly bag; add a bowl of sugar to\\neach bowl of juice and cook until it will jelly when cool, which\\ncan be determined only by trying in small quantity. C. E.\\nByrnes, Plymouth.\\n196", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0200.jp2"}, "201": {"fulltext": "PINEAPPLE PRESERVE.\\nShred pineapple with silver fork; to one bowl of apple add\\ntwo-thirds bowl sugar; sprinkle in layers and let stand over\\nnight add one cup water and cook ten minutes. Mrs. Mabel\\nH. Fisher.\\nOver 4,000 People Buy Their Coal of Holmes, 58 Main St. Why?\\nCONSERVE.\\nEight quarts grapes after being picked from stem prepare\\nas for jelly; to three and one-half pints juice add four oranges;\\nchop pulp and rind; add sugar to equal amounts of both; two\\npounds seedless raisins steamed twenty minutes. Boil grape\\njuice and oranges twenty minutes add sugar and raisins boil\\nall together five minutes. Frances M. Gibbs.\\nCANNED PEACHES.\\nPut in jars one cup sugar, then fill jars with peaches which\\nhave skins removed, leaving a few to each jar with stones in\\nfill jars with cold water and set in boiler with cold water cover-\\ning one-half of jar; let come to a boil and cook twenty min-\\nutes remove covers and fill with boiling water. Seal. Mrs.\\nMabel H. Fisher.\\nOver 4,000 People Buy Their Coal of Holmes, 58 Main St. Why?\\nGRAPE PRESERVE.\\nPick over and mash grapes slip pulp from skin cook skins\\nin water to cover and pulp in its own juice in another kettle,\\nuntil soft and free from seeds. Rub pulp through a fine sieve\\nand when skins are boiled nearly dry, add to pulp. Measure\\nand allow equal measure of sugar put the fruit on to boil and\\ncook twenty minutes, stirring often then add one-quarter of\\nsugar and boil five minutes longer add rest of sugar and boil\\nagain until skins are tender. Annie Mitchell.\\n197", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0201.jp2"}, "202": {"fulltext": "PINEAPPLE MARMALADE.\\nAfter removing the skin and eyes from the pineapple, grate\\nthe pulp from the core weigh pulp and juice and to each\\npound allow from three-quarters to one pound of sugar and\\nthe juice of one lemon; let the pineapple simmer over the fire\\nuntil thoroughly scalded then add the sugar which has been\\nheated in the oven, and the lemon juice, and cook until when\\ntried on a cold saucer no watery liquid separates from it. Put\\nin tumblers and cover as jelly. Mrs. C. C. Merritt.\\nGet Your Diary at Holmes Before You Keep It, and Then Keep It After\\nYou Get It.\\nQUINCE JELLY.\\nOne peck quince parings and four whole quinces cut up\\nsmall; cover with water and let stand over night; in morning\\ncook slowly until soft, but not mushy; drain in jelly bag; to\\none cup syrup add one cup sugar boil slowly twenty minutes\\nskim and put in glasses. Mrs. A. H.\\nTRANSPARENT ORANGE MARMALADE.\\nSix California oranges, three lemons; cut the oranges in\\nvery thin slices, but do not peel them; peel the lemons, cut\\nthem in wheels and mix with the oranges. Measure and add\\nthree times as much cold water as fruit then let stand till next\\nday. The next day cook until the bits of orange peel feel soft\\nbetween the thumb and finger; let stand until another day.\\nThe third day measure again add equal amount of sugar and\\nboil until the juice jellies. Put in tumblers. Jennie Howard.\\nGet Your Diary at Holmes Before You Keep It, and Then Keep It After\\nYou Get It.\\nORANGE MARMALADE.\\nSix oranges and three lemons slice very thin soak thirty-\\nsix hours in three quarts water let simmer two hours add six\\npounds sugar and cook one hour. Mrs. Arthur Morse,\\nPlymouth.\\n198", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0202.jp2"}, "203": {"fulltext": "ORANGE MARMALADE.\\nOne dozen oranges, six lemons cut the peel into shreds\\n(with shears) cover peel with water and let stand all night;\\npour off water in the morning, add pulp and peel to seven pints\\nwater, and boil down to half quantity add eight pounds sugar\\nand boil fifteen to twenty minutes. Mrs. Francis H. Erskine.\\nGet Your Diary at Holmes Before You Keep It, and Then Keep It After\\nYou Get It.\\nMARMALADE.\\nSlice very fine one grape fruit, one orange, one lemon. Take\\nthree times as much water as you have fruit; let stand over\\nnight; in the morning put on the stove, let boil hard for ten\\nminutes let stand over another night in the morning take as\\nmuch sugar as you have water and fruit; cook until it jellies,\\nor two and one-half hours. Dip into tumblers. Mrs. Galen\\nK. Tyler.\\nAPPLE AND CRANBERRY JELLY.\\nQuarter and wash the apples, leaving in cores add one-\\nthird as much cranberies as you have apple add the juice of\\none or two lemons, according to quantity some thin shav-\\nings of lemon peel cok all together until tender. Strain\\nthrough a cheese cloth or jelly bag, letting it drip over\\nnight. To each cup of juice allow one cup sugar. Put juice\\non range let boil twenty minutes add sugar which has\\nbeen heated in the oven, and boil five minutes. This makes\\na delicate jelly. Mrs. R. R. Ship pen.\\nGet Your Diary at Holmes Before You Keep It, and Then Keep It After\\nYou Get It.\\nCURRANT AND RASPBERRY PRESERVE.\\nUse one-third currants and two-thirds raspberries; about\\nthree-quarters pound of sugar to one pound of fruit; cook a\\nfew moments. Very nice with meat. Mrs. Abby Savage.\\n199", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0203.jp2"}, "204": {"fulltext": "CURRANT JELLY.\\nPut currants in kettle with one cup water cook gently until\\nfruit turns white; strain carefully; to one pint juice add one\\npound sugar cook thirty minutes strain and set in sun. Mrs.\\nF. M. Gibbs.\\nstationery, Pens, Pencils, Ink and Postage Stamps at Holmes\\nCRAB APPLE JELLY.\\nWash the apples and remove the blossom end cut in small\\npieces, but do not peel or core as the skins and seeds improve\\nthe quality and color of jelly. Cover with cold water and cook\\ngently until soft. When apples are soft and liquid red. pour\\ninto jelly bag and let drip over night in morning boil juice ten\\nminutes, then strain again and measure. Allow one-half pound\\nsugar to one pint juice boil again until it thickens skim and\\npour into glasses. A. H. Mitchell.\\nCURRANT PRESERVE.\\nFive pounds stemmed currants, five pounds sugar, five large\\noranges peeled and cut into bits two and one-half pounds\\nseedless raisins; mix; boil thirty minutes. Seal while hot.\\nMrs. W. H. Poole.\\nLEMON CHEESE CAKE.\\nTo one-quarter pound butter add one pound loaf sugar\\nbroken in small bits, six eggs (leaving out two whites), juice\\nof three lemons with their rinds grated put in pan, simmer\\ntill sugar is dissolved and begins to thicken like honey. When\\ncool put in jars. Will keep seven years. Ada A. Brewster,\\nKingston, Mass.\\nstationery, Pens, Pencils, Ink and Postage Stamps at Holmes\\nQUINCE HONEY.\\nOne generous cup sugar, one scant cup water; boil briskly\\ntwenty minutes pare and grate one large quince add to syrup\\nand boil five minutes more this makes two glasses. Delicious\\nwith griddle cakes. Mary J. Erskine.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0204.jp2"}, "205": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0205.jp2"}, "206": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n202", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0206.jp2"}, "207": {"fulltext": "y\u00c2\u00bb\\nIF\\nt^ Ij IF drenching rains, gusty\\n^J showers and dribbling squalls\\n-li were airy myths; if the jovial\\nsun and spright[x winds would fra-\\nternize with our coal piles by day\\nand night; if a scarcity of coal in the\\nbusiest season of the year was an\\nimaginary grievance and not a pitiless\\nreality; if evolution was the tap-root\\nof our coal mines, and coal developed\\ninto just the grades and sizes most\\nin demand; if customers would art-\\nlessly surrender their opinion of what\\nthey think they must have their\\nundoubted right and accept what\\nwe can make the best profit on, then\\ncould\\nWe eat the lotus of the Nile\\nAnd drink the poppies of Cathay\\nAs it is, we try hard to sell the\\nbest coal in the market for the lowest\\nprice, and suit all tastes. We believe\\na pleased customer is the best ad-\\n203", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0207.jp2"}, "208": {"fulltext": "Sandwiches.\\nSARDINE CANAPES.\\nSix sardines, remove skins, bones, heads and tails. Yolks\\nof two hard boiled eggs. Rub sardines and egg yolks to a\\npaste, adding gradually one tablespoonful Worcestershire\\nsauce and one tablespoon lemon juice. Spread on crackers\\nor rounds of bread for canapes. Mrs. F. A. Hoyt.\\nHolmes Special Soft Shamokin Suits. Money Back If Not as Repre-\\nsented, at 58 Main St.\\nCHEESE CANAPES.\\nAllow three eggs to remain in water at boiling point for\\nforty-five minutes. When cold, remove yolks and cream with\\nthree Neufchatel cheeses, one tablespoon softened butter and\\nthree tablespoonfuls cream or rich milk; add paprika and salt\\nto taste while creaming. Chop twelve olives and the whites\\nof three eggs. Add to the mixture. Spread on crackers as\\ncanapes. This mixture is very nice used as filling for brown\\nbread sandwiches. Mrs. F. A. Hoyt.\\nPRUNE CANAPES.\\nSaute rounds of bread in butter add one cup of prune puree\\nand one tablespoon lemon juice. Serve on bread and garnish\\nwith beaten cream. Mrs. J. T. Bidlivant.\\nHolmes Special Soft Shamokin Suits. Money Back if Not as Repre-\\nsented, at 58 Main St.\\nPEANUT SANDWICHES.\\nWith a cake cutter, cut slices of bread round cover with\\nunsweetened cream mash some peanuts fine and sprinkle\\nthickly over the cream. Mrs. Anna L. Mowry.\\n204", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0208.jp2"}, "209": {"fulltext": "LETTUCE SANDWICHES.\\nTake the white part of lettuce, wash and wipe perfectly dry\\nand chill. Have ready three hard boiled eggs, remove the\\nyolks, put them through sieve and rub to perfectly smooth\\npaste with four tablespoonfuls very thick cream. Add one-\\nhalf tablespoonful lemon juice and stir in about four table-\\nspoonfuls whipped cream. Season with a little red pepper;\\nadd one teaspoonful salt; cover slices of bread with leaves of\\nlettuce then put on a goodly quantity of dressing cover with\\nanother slice of bread. This may be served in squares or long\\nnarrow pieces. Mary L. Buckley.\\nHolmes Special Soft Shamokin Suits. Money Back If Not as Repre-\\nsented, at 58 Main St.\\nRUSSIAN SANDWICHES.\\nSpread slices of bread with Neufchatel cheese. Free olives\\nfrom stones and chop quite fine. Make a boiled dressing as\\nfollows Into a double boiler put one teaspoon sugar, two tea-\\nspoons butter, one teaspoon salt, six teaspoons vinegar, one\\nheaping teaspoon of mustard, yolks of two eggs stir this to-\\ngether, add beaten whites of eggs and cook until it thickens;\\nadd as much of the chopped olives to this dressing as you de-\\nsire and put this filling between the slices of bread and cheese.\\nEach slice of bread is spread with the cheese. Mrs. Geo. R.\\nWashburn.\\nEGG SANDWICHES.\\nButter slices of bread, spread with yolks of hard boiled eggs\\nmixed with chutney, sprinkled with the chopped whites of hard\\nboiled eggs, and cut into fancy shapes. Martha Buckley.\\nHolmes Special Soft Sliamokin Suits. IVIoney Back if Not as Repre-\\nsented, at 58 IVlain St.\\nMUTTON CLUB SANDWICH.\\nWith a cake cutter, cut brown bread into rounds. Chop\\none-half pound cold boiled mutton quite fine; add two table-\\nspoonfuls olive oil, one-half teaspoon salt, one saltspoonful\\n205", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0209.jp2"}, "210": {"fulltext": "paprika. Peel four or five quite solid tomatoes cut them into\\nslices and push out seeds. Put a slice of tomato on top of a\\nround of bread fill the space from which you have taken the\\nseeds with the mutton mixture put on top of the tomato a\\nlettuce leaf and in the centre of that one teaspoonful mayon-\\nnaise dressing. Good for lunch on a warm day. Mary West-\\nberg.\\nBrockton Souvenir Postcards. Over 200 Views at Holmes\\nHOME MADE PEANUT BUTTER.\\nTake three quarts of good roasted peanuts, which can be\\nbought at the stands for twenty-five cents. Remove the out-\\nside shell and skin, using only the white part and nothing else.\\nFirst put them through the coarsest then through the finest\\nchopper. It heats, and requires patience to get it through the\\nsecond time. Press it firmly into tumblers immediately before\\nit gets cold. It will be as smooth as any butter and tastes un-\\nlike that which you buy, also more expensive. Fine on butter\\nthins or Uneeda biscuit. I use the New Connecticut Food\\nChopper. Mary Packard.\\nSARDINE AND HERB BUTTER FOR SANDWICHES.\\nWash six or eight Norwegian sardines, split, remove the\\nbones and mash fine. Cream two tablespoonfuls butter, add\\none teaspoon chopped parsley, one-half teaspoon minced tara-\\ngon, one teaspoon lemon juice, a few grains of cayenne and\\nthe sardines. Rub together until thoroughly blended. Mrs.\\nMary L. Wade.\\nBrockton Souvenir Postcards. Over 200 View^s at Holmes\\nLOBSTER MAYONNAISE SANDWICH.\\nInto one-half cupful of finely minced lobster, stir two table-\\nspoonfuls mayonnaise dressing; season to taste with cayenne\\nand salt, and a little lemon juice if it seems to be needed. Se-\\nlect bread a day old for the purpose, butter it light on the loaf\\nand cut very thin. S. Edna Baldzvin.\\n206", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0210.jp2"}, "211": {"fulltext": "PEANUT SANDWICHES.\\nReduce peanuts to a powder and stir in mayonnaise mixed\\nwith cream cheese and spread between crackers or slices of\\nthin buttered brown bread. Mrs. D. C. Holmes.\\nBrockton Souvenir Postcards. Over 200 Views at Holmes\\nCELERY SALAD SANDWICHES.\\nPut four eggs into warm water; bring to the boiling point,\\nand keep there without boiling for fifteen minutes. Take the\\nwhite portion from one head of celery, wash and chop it very\\nfine. Remove the shells from the hard boiled eggs and either\\nchop them very fine or put through a vegetable press, and\\nmix with them the celery add one-half teaspoonful salt and\\na dash of pepper. Butter the bread before you cut it from the\\nloaf. After you have a sufficient quantity cut, put over each\\nslice a layer of the mixed egg and celery; put right in the\\ncentre of this one teaspoonful mayonnaise dressing. Put two\\nslices together and press them lightly. Trim off the crusts,\\nand cut the sandwiches into pieces about two inches wide and\\nthe length of the slices. Mrs. F. A. Besse.\\nCELERY SANDWICHES.\\nMix one cup of tender celery stalks, one-quarter cup each of\\nEnglish walnuts and olives chopped fine moisten with mayon-\\nnaise dressing and spread between slices of brown bread cut\\nin rounds with a cooky cutter. Mrs. A. Wesley Stetson.\\nMACAROON SANDWICH.\\nPress together two very fresh macaroons with a liberal layer\\nof cream cheese between. A nice five-o clock-tea sandwich.\\nMrs. W. H. Senter.\\nBrockcton Souvenir Postcards. Over 200 Views at Holmes\\nBAKED BEAN SANDWICH.\\nPress one-half cup cold baked beans through a sieve, add one\\ntablespoon tomato catsup, one-half teaspoon made mustard,\\nand a few drops of onion juice. Place between slices of brown\\nbread or whole wheat bread. Mrs. E. F. O Neil.\\n207", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0211.jp2"}, "212": {"fulltext": "ONION SANDWICH.\\nOne cup finely cut onion; cover with strong salt water for\\nthree hours drain and mix with a good mayonnaise dressing.\\nButter thin slices of bread and spread with a generous supply\\nof the mixture between. Very delicious. Mrs. C. E. Taylor.\\nAll North- Bound Cars Stop In Front of 58 Main St.\\nGERMAN SANDWICHES.\\nCut thin slices of rye bread, butter before you take them\\nfrom the loaf. Spread each slice with a thin layer of limburger\\ncheese cut bologna sausage into the thinnest possible slices\\ncover the cheese with the sliced sausage then cover with an-\\nother slice of bread press the two together do not remove\\nthe crusts. Rye bread can be bought at the Swedish bakeries.\\nMrs. Walter Bradford.\\nDEVILLED SANDWICH.\\nChop one-quarter pound of cold boiled tongue very fine\\nadd to it two tablespoonfuls olive oil, a dash of red pepper,\\none teaspoonful Worcestershire sauce and one saltspoonful\\nof paprika mix and add the hard boiled yolks of three eggs\\nthat have been pressed through a sieve. Put this between thin\\nslices of bread and butter. Mrs. M. E. Mowry.\\nAll North- Bound Cars Stop In Front of 58 Main St.\\nCREAM OF CHICKEN SANDWICHES.\\nTake sufficient white meat of chicken to make one-half cup\\nchop and pound it; reduce it to a paste. Put one teaspoonful\\ngranulated gelatine in two tablespoonfuls cold water; then\\nstand it over the fire until it has dissolved. Whip one-half pint\\ncream to a stiff froth add the gelatine to the chicken add one\\nteaspoonful grated horse-radish and one-half teaspoon salt.\\nStir this until it begins to thicken, then add carefully the cream\\nand stand it away until very cold. When ready to make the\\nsandwiches, butter the bread and cut the slices a little thicker\\n208", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0212.jp2"}, "213": {"fulltext": "than the usual slices for sandwiches. Cover each slice with\\nthis cream mixture trim off the crusts or cut sandwiches into\\nfancy shapes. Garnish the top with olives cut into rings. In\\nthe centre of each sandwich make just a little mound of capers\\neach sandwich may be garnished in a different way. Little\\npieces of celery, with the white top attached, also make a pretty\\ngarnish. These sandwiches are not covered with a second slice\\nof bread. Mrs. Veronica Eldredge.\\nAll North- Bound Cars Stop In Front of 58 Main St.\\nCOLD BEEF SANDWICH.\\nTake the remains of cold roasted beef and chop very fine;\\nput it into a bowl. For each one-half pint of meat take one\\nteaspoonful salt, one tablespoonful tomato catsup, one tea-\\nspoonful Worcestershire sauce and one teaspoonful melted\\nbutter. Mix this well together and put between slices of bread\\nthinly buttered. Whole wheat bread may be used. Mrs.\\nStina Johnson.\\nCHEESE SANDWICHES.\\nChop fine one-quarter pound soft American cheese, put into\\na saucepan add the yolk of one ^gg beaten with two table-\\nspoonfuls cream; one saltspoon salt, a dash of red pepper and\\none-half teaspoon Worcestershire sauce. Stir the cheese over\\nthe fire until it is thoroughly melted take from fire and when\\ncool spread it between the slices of bread. Ada S. Lezms.\\nAll North- Bound Cars Stop in Front of 58 Main St.\\nCHEESE AND NUT SANDWICH FILLING.\\nMix to a paste one-half cupful of pot cheese, one teaspoon-\\nful soft butter, two tablespoonfuls thick cream and a seasoning\\nof salt and pepper. Add two heaping tablespoonfuls finely\\nchopped English walnut meats. Mrs. J. I. Merritt.\\n209", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0213.jp2"}, "214": {"fulltext": "WORKMAN S CHEESE SANDWICH.\\nCut slices of brown bread about half an inch thick. Do not\\nremove the crusts. Take one-half pint cottage cheese, press\\nit through a sieve add to it two tablespoonfuls of melted but-\\nter, one-half teaspoon salt and two tablespoonfuls thick cream.\\nBeat until smooth and light. Spread each slice of bread\\nthickly with the cheese mixture then put a very thin slice of\\nwhite bread on top of the cheese and put the sandwich to-\\ngether. Have the outside brown bread, with a layer of cheese\\non each, and between the layers of cheese a slice of white\\nbread. Mrs. C. C. Merritt.\\nHolmes Peanut Coal. Nothing Like It for Economy. 58 Main St.\\nSPANISH PEPPERS AND CREAM CHEESE\\nSANDWICH.\\nOne cheese, two Spanish peppers finely chopped; add\\nenough of the liquid to moisten. Spread between thin layers\\nof bread or crackers. Miss Elizabeth Biddlccome.\\nCELERY SANDWICHES.\\nMix together one cup finely chopped celery and two table-\\nspoonfuls chopped apples. Moisten with mayonnaise and\\nspread on thin slices of buttered white bread. Mrs. E. F.\\nO Ncil.\\nSANDWICH MIXTURE.\\nA nice sandwich mixture calls for chopped preserved ginger\\nand pecan nut meats, finely cut orange peel, ginger syrup and\\nvinegar; spread between slices of buttered bread or thin\\ncrackers. Rosa L. Minor.\\nHolmes Peanut Coal. Nothing Like It for Economy. 58 IVlain St.\\nDRESSING FOR SANDWICHES.\\nOne-half pound melted butter, one tablespoonful of dry mus-\\ntard mixed with one tablespoonful of sugar and the yolk of\\none tgg\\\\ mix all together and when cold spread on the bread\\nlike butter, before adding the meat. Enough for thirty sand-\\nwiches. Mrs. E. Clinton Andrews.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0214.jp2"}, "215": {"fulltext": "FRUIT CHEESE FOR SANDWICHES.\\nOne pound figs, one pound dates, one pound raisins, one-half\\npound walnut meats, one-half pound pecan meats, one-half\\npound almond meats one-fourth pound Brazilian nut meats.\\nGrind fine and add a little salt. Pack in glass. This makes a\\nlarge quantity. Mrs. W. H. Poole.\\nHolmes Peanut Coal. Nothing Like It for Economy. 58 Main St.\\nBROWN BREAD SANDWICHES.\\nTake thin slices of brown bread and spread with the follow-\\ning mixture Roquefort cheese, a piece as large as a good\\nsized egg; to that add a teaspoon butter, beat until creamy;\\nthen add one teaspoon of Halford sauce and one tablespoon\\nport wine. Beat the whole well. Mrs. Alice M. Hozvard.\\nBRIDGE SANDWICHES.\\nCut brown bread a quarter of an inch thick. Spread very\\nthinly with butter and sprinkle with chopped nuts. Cut cream\\ncheese in slices the same thickness as the bread and put be-\\ntween it. The sandwiches can be cut in any form desired.\\nMrs. F. E. Harrison.\\nHolmes Peanut Coal. Nothing Like It for Economy. 58 Main St.\\nEGG SANDWICHES.\\nEight eggs boiled fifteen minutes when cool, shell and chop\\nfine then add one-fourth pound melted butter, salad dressing\\nenough to make the mixture soft and moist salt and pepper to\\ntaste.\\nSalad Dressing: Four eggs well beaten, one tablespoon\\nmixed mustard, one tablespoon melted butter, eight table-\\nspoons sharp vinegar, one teaspoon salt, pepper, one table-\\nspoon sugar; cook until it thickens. Thin with cream when\\ncool. Mrs. F. W. Park.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0215.jp2"}, "216": {"fulltext": "HAM SANDWICHES.\\nOne egg, one-fourth saltspoon cayenne pepper, one small\\nteaspoon mustard, two teaspoons sugar, one tablespoon butter,\\nfour tablespoons vinegar, one teaspoon salt beat tgg\\nthoroughly, add pepper, mustard and sugar; melt butter and\\nadd that with the vinegar. Stir thoroughly together, put in\\nsmall double boiler and cook until it thickens cool it, and if\\ntoo thick to run add a little milk until it is of the consistency\\nof cream. Chop ham fine and mix with the dressing. Mrs.\\nR. B. Grover.\\nWhat is a Sr*^\\nSyllogism\\nA syllogism is a logical state-\\nment, divided into these parts;\\nmajor premise, minor premise\\nand conclusion.\\nhere: is one:\\nMajor Premise.\u00e2\u0080\u0094 The best coal\\nis the cheapest.\\nMinor Premise. Holmes coals,\\nbeing pure and clean, are best.\\nConclusion. Buying Holmes\\ncoals is profitable and cheapest.\\nA pleased customer is the best\\nadvertisement, and Holmes\\ncustomers are pleased.\\n58 MAIN STREET\\n^^S^^^^S^B^^^^^*", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0216.jp2"}, "217": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n213", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0217.jp2"}, "218": {"fulltext": "214", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0218.jp2"}, "219": {"fulltext": "Left-Overs.\\nJAPANESE ROLL.\\nMake a rich baking powder biscuit dough and roll out one-\\nfourth inch in thickness. Chop cold cooked beef and spread\\non the dough put bits of butter, salt, pepper and a sprinkling\\nof flour in the meat. Roll up and bake in a rather quick oven.\\nMrs. Abby Savage.\\nGood Luck With Your Cooking If You Use Hoimes Coal.\\nBEAN LOAF.\\nOne pint baked beans, one cup bread crumbs, pepper and\\nsalt, small piece of butter, one cup stewed tomatoes. Butter\\nbread tin and line with crumbs, pour in mixture and bake one\\nhour.\\nTomato Sauce Two tablespoonfuls butter, one tablespoon\\nflour, one tablespoon sugar, one pint strained tomatoes; melt\\nbutter, add flour, then sugar and last tomato juice let it come\\nto a boil. Pour over loaf. Mrs. G. M. Hart.\\nHAM NEWBURG.\\nSlice bread one-fourth inch thick and cut a circular piece\\nfrom each slice toast a nice brown on both sides. Mix finely\\nminced ham with enough hot milk to moisten season with\\ncayenne and mustard and spread on toast. Cover thickly with\\ngrated cheese and place in hot oven until the cheese is melted.\\nServe at once on a platter. Mrs. L. R. R.\\nGood Luck With Your Cooking If You Use Holmes Coal.\\nBAKED HAM AND POTATO MINCE.\\nMix one pint cold mashed potatoes with one-half pint new\\nmilk and one beaten tgg then one-half pint cold minced ham.\\nBake in a buttered baking dish until just beginning to brown;\\nthen sprinkle the top with a little grated cheese and return to\\nthe oven for five or ten minutes. Mrs. Savage.\\n215", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0219.jp2"}, "220": {"fulltext": "LEFT OVERS.\\nBacon and eggs that have been left from a previous meal\\nmay be chopped fine, adding a little cold potato and a little of\\nthe bacon gravy if any is left. Mix and m.ake in small balls,\\nroll in raw eggs and cracker crumbs and fry in spider. Fry a\\nlight brown on both sides. Serve hot. Very appetizing.\\nM. E. E.\\nWirt Fountain Pens, Warranted Best on Earth or Money Back, at Holmes\\nPOLATINA.\\nOne cup stewed tomatoes and the gravy left from roast\\nbeef. Let them boil and season with pepper and salt. Slice\\ntwo onions, fry in butter until soft and yellow. Cut cold roast\\nbeef in very thin slices. Have a platter hot lay beef on it,\\npour over the sauce and garnish with the onions. E. A. F.\\nREMNANT OF ROAST BEEF.\\nHave thin slices of beef; lay in a deep dish and sprinkle\\nwith flour, pepper and salt. Then a layer of raw potatoes\\nsprinkled with flour, pepper and salt. Cover with gravy or\\nstock and small pieces of butter scattered on top. Bake in hot\\noven from one and one-half to two hours. Cover with plate\\nthe last hour in oven. Mrs. P. J. Lynch.\\nWirt Fountain Pens, Warranted Best on Earth or Money Back, at Holmes\\nTONGUE TOAST.\\nCold boiled tongue, mince fine, mix with cream. To every\\none-half pint of the mixture allow the well beaten yolks of two\\neggs. Place over fire, simmer a minute or two. Have ready\\ntoasted bread buttered on hot dish pour mixture over, serve\\nhot.\\nCaledonian Cream Whites of two eggs, two spoons loaf\\nsugar, two spoons raspberry jam, two spoons currant jelly\\nbeat together with silver spoon till spoon stands upright. Serve\\nwith tongue toast. Ada A. Breivster, Kingston.\\n2 i6", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0220.jp2"}, "221": {"fulltext": "LEFT OVERS.\\nA nice way to use odd bits of meat of any kind. Cut small,\\nput in a buttered dish with a layer of cracker crumbs, layer of\\nmeat, layer of tomato salt, pepper and bits of butter. Moisten\\nwith water or gravy. Bake until crumbs are brown. E. A. F.\\nWirt Fountain Pens, Warranted Best on Earth or Money Back, at Holmes\\nESCALLOPED TURKEY.\\nLine a buttered baking dish with crumbs; put alternate\\nlayers of half-inch bits of cold turkey, stuffing and gravy;\\ncover with crumbs and bake fifteen minutes or use white sauce\\nand crumbs in place of gravy and stuffing. Chicken with\\ncooked rice veal with spaghetti mutton with oysters any of\\nabove combinations may be prepared in like manner. Mrs.\\nE. W. McAllister.\\nESCALLOPED HAM.\\nTwo cups cracker crumbs, one-half cup ham, chopped fine;\\nthree cups milk, butter, pepper, a very little salt. Butter a bak-\\ning dish, put in layer of crumbs, then add bits of butter, salt,\\nplenty of pepper; then a layer of the ham and continue until\\ndish is full, having last layer of crumbs. Pour over all the\\nmilk and let stand an hour or longer to moisten. The success\\nof this depends on its being moist, and very highly seasoned\\nwith butter and pepper. Have ham about two parts lean to\\none of fat. Bake about an hour. Mrs. F. A. Sweetland.\\nWirt Fountain Pens, Warranted Best on Eartli or IVIoney Bacl at Hoimes\\nBEEF SMOTHERED IN TOMATO.\\nCut an onion fine and fry slowly in one tablespoonful butter.\\nAdd one pint strained tomato, one teaspoon salt, one saltspoon\\npepper, one tablespoon vinegar and one pound of beef (either\\ncooked or uncooked) cut in small pieces. Simmer very slowly\\nuntil beef is tender. E. A. F.\\n217", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0221.jp2"}, "222": {"fulltext": "LEFT OVERS OF VEAL.\\nMince fine small bits of cold veal season with salt, a bit of\\nbutter and pepper mix cold mashed potatoes with flour enough\\nto roll; roll half an inch thick and cut with a cooky cutter;\\nput a spoonful of veal on each round and brown in hot oven.\\nMrs. G. IV. Fearing.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St.\\nMEAT SOUFFLE.\\nMelt two tablespoonfuls butter in a saucepan add two table-\\nspoonfuls flour, one-half teaspoon salt, two dashes of white\\npepper and gradually one pint milk, stirring steadily; when\\nboiling after the milk has been added, stir in one-half cupful\\nstale bread crumbs, one tablespoonful chopped parsley and one-\\nhalf teaspoon onion juice; remove from the fire and stir in one\\npint cold meat chopped fine and the yolks of three eggs well\\nbeaten. Then fold in the whites of three eggs beaten dry\\npour the mixture into a buttered pudding dish and bake in a\\nmoderate oven, in a dish of hot water, about twenty-five min-\\nutes. Serve immediately with tomato sauce. Florence Ken-\\nnedy.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St.\\nMEAT SOUFFLE.\\nMake one cup of cream sauce and season with chopped pars-\\nley and onion juice. Stir one cup of chopped meat (chicken,\\nveal or lamb) into the sauce. When hot, add the beaten yolks\\nof two eggs cook one minute and set away to cool. When\\ncool stir in the whites beaten stiff. Bake in a buttered dish\\nabout twenty minutes. If for lunch, serve with mushroom\\nsauce.\\nMushroom Sauce: To one cup brown sauce add one-\\nfourth can mushrooms, drained, rinsed and cut in small slices.\\nMrs. Charles Bragdon.\\n2l8", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0222.jp2"}, "223": {"fulltext": "HOT SPICED BEEF.\\nCut dried beef into small pieces (any shape), prepare spiced\\nvinegar as for fruit. Steam the beef in the vinegar about one\\nhour. Serve hot on wafers. This is fine. Mrs. G. W. Fear-\\ning.\\nIf You\\nWant Me\\nto, I can show you or any\\nother lady, a positive and\\nsuccessful way to\\nIncrease Your\\nSpending Money.\\nA penny saved is a\\npenny earned, and if I\\ncan sell you a dollar s\\nworth of coal that will go\\nfarther than any dollar s\\nworth you ever had, you\\nshould give me a chance.\\nOur Special Soft Shamo-\\nkin COAL is above all\\nthings an economical, sat-\\nisfactory coal for the cook\\nstove.\\nHolmes\\n58 Main St. Enterprise BIdg.\\nHOLMES", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0223.jp2"}, "224": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0224.jp2"}, "225": {"fulltext": "Do You\\nSubscribes^^?^\\nfor any Papers or Magazines?\\nIf you do, we would like to have a\\nchance to do business with you. We\\nthink we can save you money.\\nWe mean in every instance to have\\nour prices the lowest you can get any-\\nwhere, whether for single publications\\nor combinations.\\nGive us a chance to quote prices,\\nand so keep your trade at home with\\npeople you know.\\nOur News Stand was started in\\n1 878, and there is nothing published\\nthat we will not willingly supply.\\nThis Is Holmes* Corp.\\nENTERPRISE BUILDING\\n58 MAIN STREET\\nA\\nSip", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0225.jp2"}, "226": {"fulltext": "Beverages.\\nCOFFEE.\\nBreak one egg into a cup and beat into it its own bulk of cold\\nwater, dripping slowly from faucet. Beat rapidly and it will\\nbe smooth and creamy. Use coffee of medium fineness, not\\npulverized, allowing one rounding tablespoonful for each per-\\nson. Moisten thoroughly with egg mixture and put in coffee\\npot. Pour freshly boiled water on coffee and set pot on stove\\nwhere it will steep and come to a boil very gradually,\\nletting it boil one or two minutes. Remove from stove and\\nsettle with a slight shake of salt bottle and a dash of cold\\nwater. Place where it will keep hot until wanted. W. R.\\nWorthing.\\nWe Please Particular People. This Is Holmes 58 Main St.\\nRASPBERRY SHRUB.\\nPick over three quarts of berries put half in jar, add one\\npint cider vinegar, cover and let stand twenty-four hours.\\nStrain through double thickness of cheesecloth pour liquor\\nthus obtained over remaining berries, cover and let stand the\\nsame as before. Again strain through a double cheesecloth.\\nTo each cup of juice add one-half pound sugar. Heat grad-\\nually until sugar is dissolved, then boil twenty minutes; bottle\\nand cork. Dilute with iced water for serving. Mrs. Kate L.\\nWeaver.\\nWe Please Particular People. This Is Holmes 58 Main St.\\nWILD CHERRY JUICE.\\nCook wild cherries in water to cover until soft; strain\\nthrough cheesecloth sweeten to taste heat to boiling point\\nand bottle. Good in sickness. Mrs. H. M. Bartlett.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0226.jp2"}, "227": {"fulltext": "GRAPE JUICE.\\nTake nice grapes (Concord preferred), stem them and put\\nin an earthen jar or agate pot, with enough water to cover\\nthem. Heat slowly until the grapes are thoroughly cooked;\\nthen drain through a jelly bag for several hours; do not\\nsqueeze. To every gallon of juice add one pound granulated\\nsugar. Then heat until hot, but do not boil. Can or bottle\\nwhile hot and seal. Mrs. J. P. Stedman.\\nWe Please Particular People. This Is Holmes 58 Main St.\\nEXCELLENT LEMONADE.\\nTwo quarts water, three cups sugar (boiled twenty min-\\nutes) when cold add one-half can grated pineapple, two\\nbananas, three oranges, eight lemons; let stand five or six\\nhours; then strain and serve with chopped ice. Mrs. W. E.\\nBryant.\\nTtW/lTw J/:\\nTi\\\\ J/lTtvM\\nAVE Been in the COAL wm^\\nBusiness 36 Years\\nShould know something about it. Believe we do. Constant\\nstudy, a watchful eye for any improvements in coal or methods of\\nhandling it, a good name, made years ago, and a determination to\\nkeep it.-THlS IS HOLMES Enterprise Bldg., 58 Main St.\\nWe hire the best men to do our work, and pay the highest\\nprices we buy the best coal in the market at bottom prices.\\nGood labor, well paid, produces better and cleaner coal than can\\nbe obtained in any other way. We believe that\\na plecised customer is the best advertisement. Any\\nand all mistakes or complciints are promptly attended\\nto. If you don t know about our coals, perhaps it\\nwould pay you to try a little of our Special Soft\\nShamokin Coal for the cook stove.\\niW yl.lW ^li\\n223", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0227.jp2"}, "228": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n224", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0228.jp2"}, "229": {"fulltext": "J|J;|* l5JiJJj||J;*|**jJ|J\\\\JJ*|^\\niJJJ\\nYV/E thought we were doing it when\\nwe advertised our Special Soft\\nShamokin Coal, but when we com-\\nmenced to hear from the ladies who were\\nusing that excellent coal, we found we had\\nnot half told it. We never cleiimed it to be\\nsuperior to Franklin, although we know it\\nhas some advantages. Our lady customers\\nseem to be unanimous in thinking it is\\npretty nearly perfect for the cook stove,\\nand it is almost slateless too. If you have\\nnever used our coal, ask some of these\\nladies about it, for a pleased customer is\\nthe best advertisement for\\nThis Is Holmes\\n5S Main St. Enterprise BIdg.\\ni Tell the Truth\\n115\\n.51.5\\n1.55\\n?^^*J??*^*^*?^?*?***J*55;****\\n225", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0229.jp2"}, "230": {"fulltext": "Treatment for \u00c2\u00a3mergencies.\\nBURNS.\\nTreatment: If your own clothes catch fire lie down on the\\nfloor and roll, keeping your mouth shut. If you see another\\nperson in danger, throw her down (it is usually a woman),\\nwrapping her in shawl, rug, or any woolen thing at hand, to\\nstifle the flames, keeping the fire from the face. The great\\ndanger is that of inhaling the flames.\\nIn the treatment of burns or scalds the first object is to\\nexclude the air. A simple method of doing this is to apply\\na wet cloth, and sprinkle freely with common baking soda.\\nIf burns are severe, send for a doctor at once. Burns by\\nstrong acids are treated the same, further action of the acid\\nbeing prevented by bathing with alkaline solution, as of soda,\\nammonia, or common earth.\\nThe Best in Brockton View Postcards at Holmes 58 Main St.\\nCONVULSIONS.\\nPlace patient on back with head slightly raised. Loosen\\nany tight clothing and allow free supply of air. See that he\\ndoes not hurt himself. Place something (a piece of wood,\\nlead pencil or handkerchief) between teeth, keeping him from\\nbiting his tongue. If a child, place in a warm bath with cold\\napplications to head.\\nERUPTION FROM POISON IVY, OAK, ETC\\nSooth by applications of Listerine or solution of common\\nbaking soda.\\nThe Best in Brocl ton View Postcards at Holmes 58 IVIain St.\\nFAINTING.\\nFainting is caused by insufficient supply of blood to the\\nbrain. Treatment Place patient flat on back, head lower than\\nfeet. Loosen clothing around throat and upper part of body,\\nallowing free access of air. Sprinkle water on face or apply\\nsmelling salts to stimulate breathing.\\n226", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0230.jp2"}, "231": {"fulltext": "FOREIGN BODY IN WINDPIPE.\\nThis will usually be dislodged by the coughing which its\\npresence excites. A blow on the back between the shoulders,\\nwill be of use if a person is choking. A child may be held up\\nby the feet, head down, while a succession of blows are ad-\\nministered between the shoulders. This will seldom fail to dis-\\nlodge the foreign body unless it has been sucked below the air\\npassages.\\nThe Best in Brockton View Postcards at Holmes 58 Main St.\\nHEMORRHAGE FROM NOSE.\\nIf bleeding is severe, a doctor should be sent for at once.\\nIn the meantime, open windows and undo tight clothing from\\nneck. Do not allow patient to hang head over basin, but place\\npatient on chair or couch in position of repose. Raise arms,\\nstretching to full extent above and rather behind head. Apply\\ncold wet sponge or towel, or lump of ice, to back of neck, and\\nalso another sponge, towel or piece of ice over forehead at root\\nof nose. If this does not stop bleeding and the doctor has not\\narrived, take a piece of handkerchief or soft cloth and, wrap-\\nping it up tightly, push it into the bleeding nostril.\\nHEMORRHAGE OR RUPTURE OF VARICOSE\\nVEINS.\\nPressure should be made below the bleeding point; cold or\\nheat applied and limb elevated.\\nTfie Best In Broci ton View Postcards at Holmes 58 i\\\\^ain St.\\nPOISONS.\\nTreatment: On all occasions send for a doctor at once. An\\nemetic always on hand is a teaspoonful of salt or mustard in\\na cup of warm water, repeated every fifteen minutes until vom-\\niting occurs. Do not give an emetic when there are stains on\\nthe lips. These are caused by acids whose action is so rapid\\nthat the tissues would be injured long before an emetic could\\nbe given. Give instead, castor or salad oil,\\n227", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0231.jp2"}, "232": {"fulltext": "In carbolic acid poisoning give one or two tablespoonfuls\\nof epsom salts or plenty of milk or milk and lime water.\\nKeep quiet.\\nIn corrosive poisoning give white of egg or plenty of milk,\\nfollowed by an emetic.\\nSPRAINS.\\nSoak injured part in water as hot as can be borne for one-\\nhalf hour then apply moist bandage, keeping the part elevated\\nand at rest.\\nWe Please Particular People. This Is Holmes 58 Main St.\\nFOR SIMPLE CUTS OR BRUISES.\\nCleanse parts with soap and water, and irrigate with clean,\\nwarm water, or it may be soaked in creolin solution made by\\nadding one teaspoon of creolin to one quart of water. Wrap\\nin clean linen or cotton cloth. If inflammation follows go to\\nthe doctor at once.\\nCompiled at the Brockton Hospital.\\n228", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0232.jp2"}, "233": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n229", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0233.jp2"}, "234": {"fulltext": "Why Holmes Sells\\nFor CASH\\nWe propose to show you in a few\\nwords why we can sell you your coal for\\ncash and sell you for less money than any-\\none can who gives you credit, even amount-\\nmg to one week. In the first place any\\nsale that has to go on the book requires a\\nnew leaf or a new card in our loose leeif\\nor card ledger. This leaf or card costs\\nsomething over a cent; clerical help costs\\nin the vicinity of two cents, while 30 days\\ninterest on a ton of coal, costing, we will\\nsay, $8.00, would be 4 cents A statement\\nsent the first of the month, under a two-cent\\nstamp, would cost 3 cents more, a total of\\nten cents. On the assumption that one\\nperson in a hundred should fail to pay his\\nbill; that would be a loss of $8.00, or\\nsubstantially 8 cents to be added to the\\ncost of the coal sold to every credit\\ncustomer, thus making an expense of 18\\ncents a ton, without taking into considera-\\ntion the additional interest on the account\\nrun over 30 days, or the cost of the col-\\nlector to look after the account.\\nThis being true, it is very easy to see\\nwhy anyone selling coal on credit would\\nbe obliged to charge you at least 25 cents\\na ton more for coal than the cash price, in\\norder to receive coal of somewhere near\\nequal value, and in order for the dealer to\\nreceive a living profit.\\nMoral of this is, buy your coal for\\nCASH, and buy it from\\nHOLMES\\n230", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0234.jp2"}, "235": {"fulltext": "Suggestions for the Sick and\\nConvalescent.\\nLIQUID DIET.\\nLiquid diet consists entirely of liquids, viz: milk, malted\\nmilk, meat broths, beef tea, beef juice, oyster broth, clam\\nwater, albumen water, albuminized milk, orange albumen, bar-\\nley water, rice water, eggnog, tea and coffee. Of these, milk\\nis the most valuable.\\nThe taste of milk may be altered by heating, or by the addi-\\ntion of salt, pepper, ginger ale, coffee, chocolate or seltzer.\\nFor making cold beverages the water should be freshly\\ndrawn for hot, freshly boiled.\\nFruit beverages should be served ice cold. Syrup is a bet-\\nter sweetener than sugar. It is made of sugar one cup, water\\none cup. Mix and stir until dissolved. Boil twelve minutes.\\nBottle and cool.\\nThe change from liquids to light diet should be made grad-\\nually. Wine or fruit jellies are palatable and nutritious. After\\njellies, a bit of water or milk toast, then an egg, a little soup\\nor pudding until the person is able to take anything in the list.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St\\nLIGHT DIET.\\nLight diet consists of all the liquid diets, and in addition\\nfruits, as grapes, oranges or grape fruit; porridge of farina,\\nwheat germ or white com meal soft-boiled or poached eggs\\ndry, water, milk or cream toast; soups as celery, mock bisque\\nand chicken; light puddings, custards, jellies, ices and creams.\\nFor dinner a meat ball or a small bit of beef steak or chop and\\nbaked potato.\\nAll the New Novels, 2 Cents a Day, at Holmes Library, at 58 Main St.\\n231", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0235.jp2"}, "236": {"fulltext": "CONVALESCENT DIET.\\nConvalescent diet includes the liquid and light diet, and in\\naddition all easily digested and nutritious food. Game, veni-\\nson, beef, mutton and chicken eggs in all ways, as soft cooked,\\nscrambled, etc. well baked or creamed potatoes, celery, gra-\\nham bread, gems, and all well made bread, and good cake.\\nSome foods to avoid are: Pastry, badly made cake, pork,\\nveal, any highly seasoned meat dishes made with gravy all\\nkinds of fried foods and heavy puddings.\\nLiquid Diet.\\nBEEF JUICE\\nPlace half a pound of lean, juicy beef on a broiler over a\\nclear, hot fire and heat it through. Press out the juice with\\na lemon sqeezer into a hot cup, add salt, and serve with toast\\nor crackers.\\nIn making beef tea or beef juice the best cuts are the top\\nof the round, the back and middle of the rump, as they contain\\nthe most and best flavored juice.\\nThis Is Holmes Main Office, 58 Main St.\\nBEEF TEA.\\nTake a pound of round steak, remove all the fat and cut\\ninto small pieces. Put into a jar and fill with cold water.\\nCover closely and let it stand in a warm place for an hour.\\nPlace jar in a pan of cold water and simmer gently two hours.\\nStrain, season with salt and pepper.\\nThis is Holmes IVlaIn Office, 58 (Vlain St.\\nCLAM BROTH.\\nWash and scrub one dozen clams. Cook in a covered ket-\\ntle with one tablespoonful of water until shells open. Remove\\nclams from shells also sacks and heads from clams. Chop\\nfine. Add clam juice and one-half pint of water. Let simmer\\nthirty minutes. Strain through two thicknesses of cheese\\ncloth. Reheat and add walnut of butter (this may be omit-\\nted). One-half cup of hot milk. Strain and serve.\\n232", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0236.jp2"}, "237": {"fulltext": "ALBUMENIZED MILK.\\nWhite of one egg, one cup milk. Place the egg and milk in\\na covered glass jar and shake until the ingredients are thor-\\noughly blended. Sweeten and flavor to taste. Serve imme-\\ndiately. The juice of an orange or lemon, with cracked ice,\\nmay be used instead of milk.\\nThis Is Holmes Main Office, 58 Main St.\\nEGGNOG.\\nOne egg, two-thirds cup milk, one tablespoonful sugar, few\\ngrains of salt, a few drops of vanilla, or a slight grating of\\nnutmeg. Separate egg beat yolk well. Add salt add flavor-\\ning and half of sugar. Beat until light. Beat white until stiff\\nthen add other half of sugar. Beat one-half of beaten white\\ninto yolk. Mix with milk. Put in a glass. Put remaining\\nhalf of white on the top and serve. (Add as flavoring, coffee\\nor fruit juices.)\\nBARLEY WATER.\\nWash thoroughly two tablespoons of pearl barley in cold\\nw^ater. Add two quarts boiling water, boil until reduced to\\none quart, stirring frequently. Strain, add juice of lemon\\nand sweeten if desired.\\nBarley contains mucilage, and is soothing and refreshing\\nin fevers and gastric inflammations.\\nRice water made in the same manner is easily digested and\\nalmost wholly assimilated.\\nThis Is Holmes Main Office, 58 Main St.\\nFLOUR BALL.\\n(For use in Diarrhoea and Dysentery.)\\nBoil a quantity of flour in a bag twelve hours take from\\nwater and remove cloth dry in a warm oven. Grate the flour\\nand use in making gruel.\\n233", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0237.jp2"}, "238": {"fulltext": "Light Diet.\\nTOMATO JELLY.\\nGelatin, one teaspoon cold water, one tablespoon toma-\\ntoes, three-fourths cup scant small piece onion small piece\\nbay leaf; one clove; one-eighth teaspoon salt.\\nCook tomatoes with seasoning ten minutes. Soak the gel-\\natin in the cold water. Strain the tomatoes. Add eight table-\\nspoons of the liquid to the gelatin. Stir until dissolved. Pour\\ninto a mould. When set, turn out on a lettuce leaf. Serve\\nwith any salad dressing.\\nEstablished In 1873 and Doing More Business Every Year. Do You\\nKnow Why? Try, and C.\\nMINT ICE.\\nBruise one or two sprigs of fresh mint and steep fifteen\\nminutes in one-half cup of lemon juice. Strain. Boil together\\none cup water and one cup of sugar ten minutes, and add to\\nlemon juice with three cups cold water. Freeze to a mush.\\nCOOKED EGG FOR AN INVALID\\nTake one pint of boiling water, drop egg in water and set\\non back of stove (where water will not even simmer) from\\nseven to ten minutes.\\nAn egg cooked in this way is easily digested, as the white\\nis not cooked too much and the yolk is also cooked.\\nEstablished In 1873 and Doing More Business Every Year. Do You\\nKnow Why? Try, and C.\\nCREAM OF TOMATO SOUP (Individual)\\nThree-eighths cup strained tomatoes (one-eighth can) ;soda;\\none-half tablespoon butter one tablespoon flour salt and pep-\\nper (to taste) one-half cup milk (heated).\\nWhen the strained tomato is hot add to it a very small\\namount of soda, and when the effervesence ceases, the tomato\\nmay be added to the white sauce, which has been prepared in\\nthe usual manner. Season and serve immediately with crou-\\ntons or crisped crackers.\\n234", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0238.jp2"}, "239": {"fulltext": "BROTH WITH EGG.\\nBeat egg in bowl. Pour on gradually three-fourths cup of\\nhot broth. Serve at once, or after adding egg cook over hot\\nwater until it thickens. Serve immediately or it will curdle.\\nMILK SHERBET.\\nOne cup milk; one-half cup sugar; juice of one lemon.\\nFreeze the milk and sugar add strained lemon juice and freeze\\nagain.\\nEstablished In 1873 and Doing More Business Every Year. Do You\\nKnow Why? Try, and C.\\nRAW BEEF SANDWICHES.\\nPrepare bread as for bread and butter sandwiches. Spread\\none-half the pieces with scraped beef generously seasoned with\\nsalt and a small amount of pepper. Serve on a doily.\\nCompiled at the Brockton Hospital for the Ladies Aid\\nAssociation.\\nDainties for Diabetics.\\nCHEESE CUSTARD.\\nOne egg; two tablespoons cold water; four tablespoons\\ncream one tablespoon butter one tablespoon grated cheese\\nsalt and pepper to taste.\\nBeat egg slightly; add other ingredients in order named.\\nPour into mould and bake set in pan of hot water in moder-\\nate oven until firm.\\nEstablished In 1873 and Doing More Business Every Year. Do You\\nKnow Why? Try, and C.\\nGLUTEN WAFERS\\nCream, four tablespoons; gluten flour, one-half cup; salt,\\none-half teaspoon.\\nMake stiff dough of flour, cream and salt. Knead well.\\nRoll until as thin as paper. Cut into desired shape and bake\\nin moderate oven six minutes. If desired two tablespoons of\\nchopped nuts may be added.", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0239.jp2"}, "240": {"fulltext": "NUT AND LETTUCE SALAD.\\nMix Neufdiatel cheese with small quantity of cream. Add\\nsalt and pepper to taste. Roll in balls the size of a robin s\\negg. Press one-half a walnut on opposite sides of ball. Serve\\non lettuce leaves.\\nCompiled at the Brockton Hospital for the Ladies Aid\\nAssociation.\\nDear Mary, do tell me how\\nyou manage to keep such a\\nnice fire in your cook stove all\\nthe time on a single hod of\\ncoal a day\\nWhy, Alice, I simply use\\nHolmes Special Soft Shamo-\\nkin Coal, and, as it is all coal,\\nthere is but a small quantity of\\nashes to throw away, and no\\ndirt and stone, or clinkers.\\nWhy don t you try it? They\\nsell it at\\n58 MAIN ST.\\n236", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0240.jp2"}, "241": {"fulltext": "You Can Cook Best with Holmes Peerless Coal.\\nWrite Your New Recipes Here.\\n237", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0241.jp2"}, "242": {"fulltext": "Table of Weights and\\nMeasures.\\n1 tablespoonful\\n4 teaspoonfuls of liquid,\\n3 teaspoonfuls of dry material,\\n1 tablespoonful\\n4 tablespoonfuls of liquid, 1\\nwine-glass, or J cup\\n16 tablespoonfuls of liquid.\\n1 cup\\n12 tablespoonfuls of dry material.\\n1 cup\\n4 cups of liquid.\\n1 quart\\n4 cups of flour,\\n1 pound, or 1 quart\\n1 cup of butter.\\nJ pound\\n2 cups of granulated dry sugar.\\n1 pound\\n2J cups of pulverized dry sugar.\\n1 pound\\n1 round tablespoonful of butter.\\n1 ounce\\n1 heaping tablespoonfuls of butter,\\n2 oz., or J cup\\nButter the size of an egg,\\n2 ounces\\n1 heaping tablespoonful of dry sugar, 1 ounce\\n2 round tablespoonfuls of flour.\\n1 ounce\\n1 pint of granulated dry sugar,\\n1 pound\\n238", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0242.jp2"}, "243": {"fulltext": "H\\nOLMES Recipe for\\nGood Business.\\nAfter more than a third of a century in the\\nretail coal business in Brockton, we feel qualified\\nto offer a good recipe for conducting a more or\\nless successful business but in trying this recipe\\nyou must use judgment as you would in the others\\nin this book.\\nTake a liberal quantity of honesty, industry,\\ncourage, chstfacter, experience, and determination;\\nmix them thoroughly, and add such money as\\nyou happen to have. It is not advisable to de-\\npend too much upon the money, but the others\\nare essential. Get a good location, and let your\\nprospective customers know all about it. Be\\nhonest in all your dealings don t try to be sharp\\nit may take longer to arrive, but it is sure to pay\\neventually. Make your word as good as your\\nbond. if you make a mistake, acknowledge it\\nlike a man, and people will have confidence in\\nyou when you correct it. Put enough profit in\\nyour sales to give you an honest living treat all\\npeople alike, and as you would like to be treated\\nwere the conditions reversed. Don t put in any\\nlying, under any circumstances it won t pay in\\nthe end. Treat those who work for you like\\nhuman beings, and pay them such wages as you\\nwould need if conditions were reversed then\\nthey will work for your interest, and make friends\\nfor you. If you don t have success in following\\nthis recipe, it is not the fault of\\nYours truly,\\nThis is one of the few recipes that is practi-\\ncally duplicated from the 1906 edition, but we\\nbelieve it cannot be improved upon.\\n239", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0243.jp2"}, "244": {"fulltext": "", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0244.jp2"}, "245": {"fulltext": "", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0245.jp2"}, "246": {"fulltext": "DEC 8\\nDEC, b ,1309", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0246.jp2"}, "247": {"fulltext": "", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0247.jp2"}, "248": {"fulltext": "", "height": "3085", "width": "2032", "jp2-path": "brocktonhospital00broc_0248.jp2"}}