,the ,just-,wed ,cook ,book ,illustration ,we may live without poetry1 music and art2 ,we may live without conscience1 and live without hearts2 ,we may live without friends1 we may live without books2 ,but civilized man cannot live without cooks4 --,,owen ,,meredith4 ,a ,present from ,the ,merchants of ,reno1 ,nevada #aiag 99 99 99 99 99 ,nevada ,credit ,co4 ,the ,leading ,home ,furnishers of the ,state ,,we ,,always ,,sell ,,for ,,less ,,cash or ,,credit ,everything in ,furniture and ,home ,furnishings of ,quality and ,dependability4 ,give ,us a ,trial4 ,illustration3 ,,geo4 ,,pyatt ,prop4 and ,gen4 ,mgr4 ,homes ,furnished ,complete for ,cash or ,small ,weekly or ,monthly ,payments4 ,we ,guarantee to ,please4 ,we make a specialty in furnishing homes for ,newlyweds4 ,cor4 ,fourth and ,virginia ,sts4 ,reno1 ,nevada 99 99 99 99 99 ,the ,just-,wed ,cook ,book ,illustration ,,this ,,book is presented free to the ,bride and ,groom1 with the compliments of the advertisers therein1 who make such presentation possible4 ,we recommend them in their respective lines and they will accord you the fairest kind of treatment4 ,your patronage will be highly appreciated by them4 ,look for the ,directory with new recipes4 ,it will be mailed you monthly1 free4 ,compiled by ,e4 ,f4 ,,kiessling ,published by ,the ,just-,wed ,cook ,book ,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,before ----,,and---- ,marriage ,after ,let ,quality ,be ,your ,slogan ,as it is the ,cheapest in the ,end ,illustration ,illustration ,this store specializes in ,,quality ,merchandise ,la ,vogue ,suits ,gossard ,corsets ,mdmme4 ,mariette ,corsets ,radmoor ,hosiery ,waists ,neckwear ,etc4 ,you will find our ,prices as low1 considering ,,unique ,,quality will permit1 ,our ,cash ,basis enables us to offer unusual ,values at all times4 ,phone #ffa ,illustration3 ,unique #ace ,,virginia ,,street ,reno ,nevada ,,contents ,page4 ,bread1 ,muffins1 ,rolls1 ,fritters1 ,waffles1 etc4 #aa to #ai ,cakes #bc to #cb ,candy #id ,eggs #hb to #hd ,fillings1 ,frostings1 and ,icings #cc ,fish #fc to #ff ,household ,hints #ih ,ice ,cream1 ,ices and ,frozen ,dainties #dd ,index to ,advertisements #d ,jams and ,jellies #ia to #ib ,pickles and ,spiced ,fruits #hi to #ij 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,pies #dj to #db ,puddings #cd to #ch ,poultry and ,game #fg to #fi ,sauces for ,puddings #ci ,sauces for ,meats1 etc4 #hj to #ha ,salads #eg to #fa ,shellfish #ff ,soups #dg to #eb ,stuffings #gj ,title ,page #a ,vegetables #he to #hh ,weights and ,measures #if to #ajj ,when to serve ,beverages #ba ,index to ,advertisers ,a ,alpine ,winery #bj ,family ,wines4 ,anderson's #h ,turkish ,baths4 ,b ,barnes ,bros4 #g ,groceries1 ,delicatessen1 etc4 ,barker's ,bakery #ed ,bakery ,goods4 ,becker's #df ,the ,popular ,family ,cafe4 ,bonham ,realty and ,trust ,co4 ,inside ,back ,cover ,high ,class ,real ,estate4 ,booth's ,studio #f ,kodak ,finishing4 ,c ,california ,market #gc ,choice ,meats1 ,poultry1 etc4 ,chism's ,ice ,cream ,bottom of ,pages ,commercial ,hardware ,co4 ,back ,cover ,stoves1 ,kitchen ,utensils1 etc4 ,crescent ,creamery #ef ,blue ,ribbon ,butter4 ,e ,elderkin--8,the ,piano ,shop0 #bb ,expert ,piano ,tuning4 ,eagle ,express #ed ,quick ,service4 ,f ,french ,dyers and ,cleaners #bf ,g ,gilcrease ,co4 #ie ,maxwell ,car4 ,goldstein1 ,s4 #aja ,ladies' ,tailor and ,furrier4 ,j ,jersey ,farm ,milk ,co4 #ih ,pasteurized ,milk and ,cream4 ,k ,kwong ,chung ,co4 #ic ,chinese ,merchant4 ,l ,lewis ,lukey #ig ,gents' ,furnishings4 ,lincoln ,garage #de ,chalmers ,car4 ,m ,meacham's ,american ,grocery ,co4 #ec ,groceries1 ,coffees1 ,teas1 ,spices1 etc4 ,motor ,aid #ajb ,cyclery and ,repairing4 ,murray1 ,j4 ,j4 #h ,sign and ,pictorial ,painter4 ,mutual ,creamery #dc ,blanchard ,ice ,cream4 ,n ,nevada ,credit ,co4 ,inside ,front ,cover ,home ,furnishers4 ,nevada ,imp4 and ,supply ,co4 #aja ,farm ,implements1 etc4 ,nevada ,press #bb ,printers4 ,nevada ,tea ,store #eh ,coffees1 ,teas1 ,spices1 etc4 ,nevada ,transfer ,co4 #ea ,hauling1 ,packing1 ,storage1 etc4 ,p ,paige ,car #ee ,the ,real ,car4 ,palace ,dry ,goods ,house #ce ,reno's ,big ,modern ,store4 ,palace ,postal ,card ,house #ih ,parker's ,harp ,orchestra #f ,music for all occasions4 ,peoples' ,fish ,market #fb ,all kinds of ,fresh ,fish4 ,pesce1 ,emilio ,c4 ,center of ,pages ,jeweler and ,watchmaker4 ,petritsch1 ,dr4 ,j4 ,f4 #f ,specialist4 ,r ,reno ,brewing ,co4 #dh-di ,sierra and ,royal ,beers4 ,reno ,drug ,co4 #e ,drugs and ,prescriptions4 ,reno ,news ,co4 #i ,newspapers and ,stationery4 ,riverside ,mill ,co4 #aj ,flour and ,cereal ,products4 ,rock ,springs ,coal ,yards #cf ,coal and ,wood for ,fuel4 ,s ,saturno ,hotel #ic ,choice ,apartments4 ,semenza ,co4 #i ,groceries1 ,wines1 ,liquors1 etc4 ,sierra ,vulcanizing ,works #ic ,smitten1 ,dr4 ,george ,m4 #ih ,dentist4 ,stever1 ,chas4 #ed ,sporting ,goods1 etc4 ,u ,unique ,store #b ,ladies' ,suits1 ,gowns1 ,millinery1 etc4 ,w ,western ,music ,co4 ,bottom of ,pages ,kimball and ,player ,pianos4 99 99 99 99 99 ,reno ,drug ,co4 ,corner #bnd and ,center ,streets ,nevada's ,most ,modern ,pharmacy ,illustration ,prescriptions a ,specialty ,for ,prompt ,delivery ,phone #caj 99 99 99 99 99 ,hours #i-ab ,a4 ,m4 ,phone #ebc #b-e and #f-h ,p4 ,m4 ,res4 #achc-,w ,sunday by ,appointment ,dr4 ,j4 ,f4 ,petritsch ,special ,attention ,given to ,nerve1 ,spine and ,chronic ,diseases ,rooms #d-e1 ,thoma ,bigelow ,bldg4 ,,reno1 ,,nevada 99 99 99 99 99 ,parker's ,harp ,orchestra ,music for ,all ,occasions ,e4 ,,earl ,,parker1 ,director ,expert ,piano ,tuning ,illustration ,p4 ,o4 ,box #bfg ,phone #idb ,j 99 99 99 99 99 ,booth ,studio ,l4 ,t4 ,,booth1 ,manager ,,kodak ,,developing ,,and ,,finishing ,,exclusively ,your ,photo on ,post ,cards #d for #ej;c ,bring or ,send ,your ,films ,prints ,ready ,following ,day ,room #aj1 ,byington ,bldg4 ,,reno1 ,,nevada 99 99 99 99 99 ,if ,you ,wish to ,,be ,,happy ,save ,money on ,your ,,groceries ,,delicatessen ,fresh ,fruits and ,vegetables ,home-,made ,bread1 ,pies1 ,cakes and ,pastry ,fresh ,butter and ,eggs ,we ,specialize in ,,domestic ,,and ,,imported ,,teas1 ,,coffee1 ,,spices ,,and ,,extracts ,the ,,best #cj;c ,coffee in ,town ,,all ,,leading ,,brands ,,of ,,cocoa ,,and ,,chocolate ,,barnes ,,brothers ,,grocers ,,phone #bgd #ada-adc ,north ,virginia ,street ,,reno1 ,,nevada 99 99 99 99 99 ,illustration3 ,,murray',s ,,signs ,,are ,,classy ,,signs ,j4 ,j4 ,murray ,the ,old ,reliable ,sign and ,pictorial ,painter ,gold ,leaf ,silver ,leaf ,silk ,banners ,cloth and ,board ,electric ,,signs ,in ,fact ,all ,kinds of ,signs ,window ,cards a ,specialty ,studio #bcd ,sierra ,st4 ,phone #aafb-;,j ,,reno1 ,,nevada 99 99 99 99 99 ,anderson's ,turkish ,baths ,,swedish ,,massage ,separate ,departments for ,ladies and ,gentlemen ,lady and ,gentlemen ,attendants ,graduate ,nurses ,phone #aajg-,w for ,appointments ,equipped ,with the ,gardner ,reducing ,machine ,thoma ,bigelow ,bldg4 ,,reno1 ,,nevada 99 99 99 99 99 ,reno ,news ,company ,headquarters for ,all ,eastern and ,western ,papers ,complete ,line of ,periodicals1 ,stationery and ,notions ,illustration ,agents for ,oliver ,typewriters and ,supplies #cf ,west ,second ,street ,phone #dib ,,reno1 ,,nevada 99 99 99 99 99 ,semenza ,company ,groceries1 ,hardware1 ,fruits ,vegetables ,illustration ,liquors and ,cigars ,illustration ,,imported ,,goods ,a ,,specialty ,a ,trial ,order is ,all ,we ,ask ,phone #bcj #be-bg ,east ,second ,street ,,reno1 ,,nevada 99 99 99 99 99 ,,gold ,,medal ,,flour ,,costs ,,less -3- ,,worth ,,more ,illustration3 ,,riverside ,,mills ,,best ,patent ,,gold ,,medal ,no4 #a ,,hard ,,wheat ,,riverside ,,mill ,,co4 ,,reno1 ,,nevada4 ,,gold ,,medal ,sold with a money back guarantee4 ,illustration ,full ,weight ,illustration ,sagebrush ,sodas are just right4 ,illustration3 ,sagebrush ,sodas ,riverside ,mill ,co4 ,reno1 ,nevada 99 99 99 99 99 ,,bread1 ,,muffins1 ,,rolls1 ,,waffles1 ,,fritters1 ,,etc4 ,,warning ,the making of bread is1 to a large degree1 a chemical operation1 and should be carried on with as much accuracy as a chemist would use in his laboratory4 ,the flour should be weighed or measured4 ,the other ingredients should also be weighed or measured accurately4 ,temperature is a particularly important factor in making good bread4 ,do not let sponge or dough get chilled4 ,when potatoes are used1 be sure that they are sound1 white and mealy1 and in the fall1 when the new crop is on the market1 be careful that the potatoes are fully ripe4 ,more failures in bread making are due to the use of potatoes which are thought to be ripe1 but which are not fully matured1 than any other one thing4 ,in making cake1 a difference may be noted if the eggs are large or small1 if small use either more eggs or more water or milk4 ,,recipe ,,for ,,bread 7,university of ,nevada ,method7 ,warm ,gold ,medal ,flour in oven4 #b cups milk1 scalded1 #b cups potato water1 #b medium potatoes1 mashed very fine1 #a cake ,fleishmann's compressed yeast in cup luke warm water1 #a teaspoonful salt1 #a tablespoonful sugar1 #a teaspoonful lard4 ,add ,gold ,medal flour until mixture has appearance of cake batter2 beat with wooden spoon until very light4 ,let stand4 ,add ,gold ,medal flour and knead until smooth1 brush butter over top of dough1 cover and let raise to twice original size4 ,mould into loaves and let raise twenty minutes4 ,put in very hot oven for ten minutes1 then bake in slow oven forty-five minutes4 ,,white ,,bread ,quick ,method #a quart ,gold ,medal ,flour sifted1 #a cup or pint milk or water1 #a cake compressed yeast1 teaspoonful salt1 #b teaspoonfuls sugar1 #a tablespoonful melted butter4 ,dissolve yeast by breaking into a cup and adding #a teaspoon sugar1 mix and let it stand #c minutes4 ,sift flour in a bowl1 make well in center1 and add water1 salt1 sugar1 butter and yeast1 mix and knead well1 put in a warm place to raise #a hours1 or until light4 ,turn out on molding board1 knead lightly1 shape into loaves1 put in well buttered pans1 let raise hour4 ,bake #de minutes4 ,,bread ,cook #b medium sized potatoes in #a quart water4 ,use the water4 ,must be #a quart to scald #a teacup ,gold ,medal flour4 ,mash potatoes and add to the flour1 using more flour if necessary4 ,soak #a cake of yeast in a cup of warm water4 ,when this is cold1 stir into the mixture already prepared4 ,let it stand over night1 stirring occasionally4 ,set in a warm place4 ,next morning add #a heaping teaspoonful of lard1 #b of sugar and #a teaspoonful of salt4 ,if necessary teaspoonful of soda4 ,stir in flour until proper consistency2 knead hard4 ,put to rise and knead lightly the second time2 put in pans to rise again4 ,bake in a moderate oven4 ,this also makes nice light rolls4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,whole ,,wheat ,,bread #a pint milk1 #a teaspoonful salt1 #a pint water1 cup sugar1 #a compressed yeast cake4 ,scald the milk and add the water4 ,when luke warm add salt1 sugar1 yeast cake 7dissolved in #b tablespoons water7 and sufficient ,gold ,medal ,whole ,wheat flour to make a batter that will drop from the spoon4 ,beat continuously for #e minutes4 ,cover and let stand in a warm place for #c hours2 then add sufficient ,whole ,wheat flour to make a dough4 ,knead at once into loaves4 ,put in small greased pans1 cover and stand in warm place for an hour4 ,bake in a moderately quick oven #de minutes4 ,,graham ,,bread #b quarts ,gold ,medal ,graham ,flour1 #b cups potato water1 #a yeast cake1 #a quart ,gold ,medal ,flour1 #a tablespoonful salt1 #a small cup molasses or sugar1 #a tablespoonful melted lard4 ,dissolve yeast cake in lukewarm water4 ,mix all ingredients into as stiff a dough as can be stirred with a spoon1 adding lukewarm water to make it the proper consistency4 ,let it stand over night4 ,in the morning stir it down with a spoon thoroughly4 ,have bread tins greased4 ,fill each one about full and let rise to the top of the pans4 ,bake in moderate oven #a hour for good-sized loaves4 ,,rye ,,bread #a pint milk1 #a pint water1 teaspoonful salt1 #a compressed yeast cake4 ,scald the milk1 add the water and salt1 and when the mixture is luke-warm add the yeast1 moistened in two tablespoons warm water4 ,add sufficient ,rye ,flour to make a batter1 and beat thoroughly for ten minutes4 ,cover and stand in a warm place for #b hours4 ,knead this dough quickly until it loses its stickiness4 ,divide it into three or four loaves1 put each loaf in a square pan2 cover and stand for an hour in the same warm place1 about #ge ,fahr41 until it has doubled in bulk1 brush the top quickly with warm water and put it in a hot oven4 ,when brown1 reduce the heat and bake of an hour4 ,turn each loaf from the pan2 stand on a board covered with a cloth but do not cover the loaves4 ,it is better to tip the board so that the air may circulate around the entire loaf4 ,this makes a nice crisp crust4 ,,muffins ,break #b eggs in a dish1 salt them1 and add #b cups sweet milk1 #b cups flour1 piece butter half the size of an egg melted4 ,leave in lumps after stirring and bake in hot iron gem pans4 ,,rolls ,to #a pint bread sponge add cup water1 #a egg1 cup butter1 rubbing butter and sugar together4 ,let rise after mixing2 roll out2 rise again and bake4 ,,tea ,,rolls ,one cup scalded milk1 cup sugar1 #a teaspoonful salt1 cup melted butter1 #b eggs1 #a cake yeast foam dissolved in cup luke-warm water1 #a pinch nutmeg1 #c cups flour4 ,when the milk is luke-warm add #b cups flour1 beat well and add the dissolved yeast foam4 ,let rise1 then add the butter1 sugar1 salt1 nutmeg and the well-beaten eggs4 ,to this add enough of your flour to make a soft dough4 ,knead well and let rise in a warm place4 ,shape into small rolls4 ,put into a buttered pan1 let rise1 and bake in a brisk oven for #ae minutes4 ,,raisin ,,bread ,dissolve a tablespoon each of butter and lard in a cup of hot milk then add a cup of either cold water or milk to the hot milk to make lukewarm4 ,sift a quart of ,gold ,medal ,flour with one teaspoon of salt1 three tablespoons of sugar1 make a hole in center of flour and stir in half a cake of compressed yeast1 which has been dissolved in a little lukewarm water2 add part of your milk1 stirring in the flour1 then break in one or two eggs and the rest of the milk2 beat up the dough lightly1 which must be a stiff batter4 ,let it raise all night in a warm place and well covered4 ,in the morning add a cupful each of raisins and currants1 two tablespoons of sugar and either some nutmeg or caraway seeds or lemon peel4 ,make into two loaves1 working very little2 let rise very light and bake three-quarters of an hour4 ,,nut ,,bread #a egg1 cup milk1 #d cups ,gold ,medal ,flour1 #a cup chopped nuts1 #a cup sugar1 teaspoonful salt1 #d tablespoonfuls baking powder1 #a cup chopped raisins4 ,beat eggs and sugar and stir in the milk4 ,have the flour1 salt and baking powder sifted and pour into it the milk mixture1 adding the nuts and raisins4 ,form into loaves when kneaded smooth1 put in deep1 well greased pans1 let raise twenty minutes in a warm place and bake forty to fifty minutes4 ,either the nuts or the raisins may be omitted4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,nut ,,bread #a cup milk1 #a dissolved yeast cake1 #a quarts ,whole ,wheat ,flour1 #a cup boiling water1 #a teaspoonful salt1 #a quart coarsely chopped walnuts1 #b tablespoonfuls molasses4 ,when milk and water are lukewarm add yeast cake 7dissolved in cup water71 salt and flour4 ,beat4 ,let rise to double the size1 then add the walnuts and molasses4 ,put in pan and let rise double4 ,,homemade ,,prize ,,raisin ,,bread ,make a sponge of #a cake of compressed yeast with #a tablespoonful sugar dissolved in cup lukewarm water4 ,to #a cup of scalded milk add #a cup of hot water and when lukewarm add the yeast and #b cups white flour and beat for five minutes4 ,let rise until very light4 ,then add #c tablespoonfuls each of sugar and ,crisco creamed together1 #a teaspoonful salt and #a cups ,seeded ,raisins cut in halves4 ,stir in flour until stiff1 then knead until dough is smooth and elastic1 using #f to #h cups of ,gold ,medal ,flour4 ,cover to let rise and when light1 double in bulk1 mould into loaves1 and when again light bake about one hour4 ,,fruit ,,and ,,nut ,,rolls ,sift together #b cups ,gold ,medal ,flour1 teaspoonful salt and #c teaspoonfuls baking powder4 ,work #c or #d tablespoonfuls butter into flour and add about cup milk to make soft dough4 ,knead lightly and roll out thin into oblong sheet4 ,brush dough with #b tablespoonfuls melted butter2 sprinkle over with #b tablespoonfuls sugar1 teaspoonful cinnamon1 cup chopped nuts and cup finely cut ,seeded ,raisins4 ,roll up snugly1 cut off half-inch slices and lay cut side up on buttered and floured baking sheet4 ,let stand ten minutes1 then bake in hot oven4 99 99 99 99 99 ,,sierra ,,beer ,,for ,,health--,phone #eha 99 99 99 99 99 ,,french ,,rolls ,made by rolling dough between the hands into small oval shapes about a finger long1 tapering at each end1 and put together in pairs2 or rolling into egg-shaped pieces and cutting them half through the middle4 ,another shape is first a ball1 then cut it half through each way1 top to bottom1 and right to left4 ,long rolls are shaped and cut across in slanting cuts2 or the whole mass of dough is rolled under the hand and made into a large ring1 pinching the ends together2 then cut half way through1 two inches apart1 with a pair of scissors4 ,a knife dipped in melted ,cottolene keeps these cuts from coming together4 ,,whole ,,wheat ,,gems ,mix with #b cups of ,gold ,medal ,whole ,wheat ,flour #a tablespoonful sugar1 teaspoonful salt1 #a cup milk1 well beaten yolks of two eggs1 one cup water4 ,into this mixture add the beaten whites of the two eggs4 ,bake in hissing hot gem pans thirty minutes4 ,,genuine ,,parker ,,house ,,rolls #c tablespoonfuls butter1 #a teaspoonful salt1 cup lukewarm water1 #a yeast cake1 #b cups fresh milk1 #a tablespoonful sugar1 ,whites two eggs1 #f cups ,gold ,medal ,flour4 ,scald the milk and add to it the sugar1 salt and butter4 ,let it stand until lukewarm then add three cups of flour and beat for five minutes4 ,add the dissolved yeast cake and let it stand until very light and frothy2 then the remaining flour4 ,let it rise again until it is twice its original bulk1 place on your molding board1 knead lightly and roll into a sheet half an inch thick4 ,take a large biscuit cutter and cut the dough into rounds1 brush with melted butter1 fold over and press the edges together4 ,place in a buttered pan one inch apart4 ,let them rise until very light and bake in a hot oven #ae minutes4 ,,boston ,,muffins #a pints ,gold ,medal ,flour1 pint ,corn ,meal1 #a tablespoonful sugar1 #a teaspoonful salt1 #b teaspoonfuls baking powder1 #a tablespoonful butter1 #c eggs1 #a pint 7full measure7 milk1 #a teaspoonful extract cinnamon 7which may be omitted without detriment74 ,sift together ,gold ,medal ,flour1 corn meal1 sugar1 salt1 and powder2 rub in butter or lard2 add eggs1 beaten1 milk1 and extract cinnamon4 ,mix into batter a little stiffer than ordinary griddle-cake batter4 ,have griddle heated regularly all over2 grease it1 lay on it muffin-rings1 also greased2 half fill them with batter4 ,as soon as risen to tops of rings1 turn them over gently with cake-turner2 bake nice brown on either side4 ,they should bake in #g or #h minutes4 ,,pop-,,over ,,rolls #c eggs1 #i ounces ,gold ,medal ,flour1 ,little salt1 #a pint milk4 ,put the eggs1 salt and flour into a bowl2 mix in the milk and pour into deep moulds4 ,the moulds must be #b inches high4 ,fill half full and bake in a hot oven #be minutes4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,english ,,muffins #a quart ,gold ,medal ,flour1 teaspoonful sugar1 #a teaspoonful salt1 #b large teaspoonfuls baking powder1 #a pints milk4 ,sift together ,gold ,medal ,flour1 sugar1 salt1 and powder2 add milk1 and mix into smooth batter trifle stiffer than for griddle cakes4 ,have griddle heated regularly all over1 grease it1 and lay on muffin rings2 half fill them1 and when risen well up to top of rings1 turn over gently with cake-turner4 ,they should not be too brown--just a buff color4 ,when all cooked1 pull each open in half1 toast delicately1 butter well1 serve on folded napkin1 piled high and very hot4 ,,rice ,,muffins #b cups cold boiled rice1 #a pint ,gold ,medal ,flour1 #a teaspoonful salt1 #a tablespoonful sugar1 #a teaspoonfuls baking powder1 pint milk1 #c eggs4 ,dilute rice1 made free from lumps1 with milk and beaten eggs2 sift together ,gold ,medal ,flour1 sugar1 salt1 and powder2 add to rice preparation1 mix into smooth1 rather firm batter2 muffin-pans to be cold and well greased1 then fill 2 bake in hot oven #ae minutes4 ,one cup cold boiled hominy may be substituted for rice4 ,,soft ,,waffles #a quart ,gold ,medal ,flour1 teaspoonful salt1 #a teaspoonful sugar1 #b teaspoonfuls baking powder1 #a large tablespoonful butter1 #b eggs1 #a pints milk4 ,sift together ,gold ,medal ,flour1 salt1 sugar and powder2 rub in butter cold2 add beaten eggs and milk2 mix into smooth1 consistent batter that will run easily and limpid from mouth of pitcher4 ,have waffle-iron hot and carefully greased each time2 fill #b-c1 close it up2 when brown turn over4 ,sift sugar on them1 serve hot4 ,,rice ,,waffles ,into a batter as directed for soft waffles stir #a cup of rice1 free from lumps2 cook as directed in same recipe4 ,,virginia ,,waffles ,cook cup white ,corn ,meal in #a cups boiling water #cj minutes1 adding #a teaspoonfuls salt4 ,add #a cups milk1 #b tablespoonfuls sugar1 #b tablespoonfuls melted butter1 #b cups ,gold ,medal ,flour mixed with #b heaping teaspoonfuls baking powder1 and #b eggs1 whites and yolks beaten separately4 ,cook in hot1 well-greased waffle-iron4 ,,german ,,waffles #a quart ,gold ,medal ,flour1 teaspoonful salt1 #c tablespoonfuls sugar1 #b large teaspoonfuls baking powder1 #b tablespoonfuls lard1 ,rind of #a lemon1 grated1 #a teaspoonful extract of cinnamon1 #d eggs1 #a pint thin cream4 ,sift together ,gold ,medal ,flour1 sugar1 salt1 and powder2 rub in lard cold2 add beaten eggs1 lemon rind1 extract1 and milk4 ,mix into smooth1 rather thick batter4 ,bake in hot waffle-iron1 serve with sugar flavored with extract of lemon4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,sweet ,,muffins #a cup sugar1 #a egg1 #a tablespoonful melted butter1 #a pint sweet milk1 #c cups ,gold ,medal ,flour1 #b teaspoonfuls baking powder1 #a teaspoonful salt4 ,mix and sift dry ingredients2 add milk and beaten egg and butter4 ,beat hard1 bake in greased muffin-pans4 ,,corn ,,bread #b tablespoonfuls melted lard1 #a tablespoonful sugar1 #b eggs1 #a pint sour milk1 ,corn ,meal for stiff batter1 #a teaspoonful baking powder1 #a tablespoonful ,gold ,medal ,flour4 ,mix together milk1 beaten eggs and sugar2 stir these into the flour and corn meal2 then add melted lard4 ,dissolve the soda in a few drops of boiling water2 add it and beat hard for several minutes4 ,have ready heated greased dripping pans2 pour in the batter and bake in a moderately quick oven from #bj to #cj minutes4 ,,corn ,,bread #a egg1 ,pinch of salt1 #a tablespoonful sugar 7oval71 #a cup sour milk1 #a tablespoonful ,gold ,medal ,flour1 #a tablespoonful melted butter1 #a teaspoonful soda4 ,beat egg well1 add salt1 sugar1 ,gold ,medal ,flour1 stir in melted butter and add soda to sour milk4 ,while foaming pour into the other ingredients and stir in enough corn meal to make batter grainy4 ,turn into hot buttered pans and bake twenty minutes4 ,,jokers #a cups ,graham ,flour1 #b teaspoonfuls yeast powder1 #a cups ,gold ,medal ,flour1 ,pinch of salt4 ,milk enough to make a stiffer batter than muffins4 ,put in last1 #b eggs1 well beaten4 ,bake in quick oven4 ,,tea ,,gems #a pint milk1 #d eggs1 #b cups ,corn ,meal1 #a teaspoonful salt1 #b teaspoonfuls baking powder1 #a cupful ,gold ,medal ,flour1 #a tablespoonful butter4 ,separate the eggs2 beat the yolks and add the milk1 salt and butter 7melted74 ,add the corn meal1 baking powder and flour sifted together4 ,beat rapidly for about two minutes4 ,then fold in the well-beaten whites of the eggs and bake in greased gem pans in a quick oven for a half-hour4 ,,english ,,buns #a quart ,gold ,medal ,flour1 #d eggs1 cup butter1 #a cakes compressed yeast1 cup lukewarm water1 #e tablespoonfuls sugar1 cup nut meats1 cup chopped raisins4 ,pour flour in bowl1 break eggs in whole1 add butter 7melted71 yeast which has been dissolved by breaking into a cup and mixing with #a tablespoonful sugar1 lukewarm water4 ,stir until all are mixed1 beat well1 put in warm place to rise #a hours4 ,then sprinkle sugar1 fruit and nuts over top1 mix very lightly with spoon4 ,drop into well buttered gem pans1 let rise one-half hour4 ,bake #be minutes4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,tea ,,biscuits ,sift one quart of ,gold ,medal ,flour with one teaspoonful of salt and #d rounding teaspoonfuls of baking powder4 ,into this rub #a large tablespoonful of ,califene until it is of the consistency of cornmeal4 ,then add just enough sweet milk to make a dough easily handled4 ,roll out inch thick1 place in greased pan and bake for about fifteen minutes in a very hot oven4 ,,cream ,,biscuit 7,baking ,powder7 ,sift together one pint of ,gold ,medal ,pastry ,flour1 three teaspoonfuls of baking powder1 and half a spoonful of salt4 ,moisten with cream as soft as can be handled4 ,roll out on a well floured board1 cut in small biscuits and place in a pan1 brushing over with melted butter or cream before baking4 ,have oven very hot1 and bake ten or fifteen minutes1 according to size4 ,for milk biscuits use two tablespoonfuls of ,cottolene to shorten4 ,mixture like this made softer and baked in gem pans gives an easy and satisfactory drop biscuit4 ,,old-,,fashioned ,,ginger ,,bread #d cups ,gold ,medal ,flour1 #a cup sugar1 #a teaspoonful ginger1 #a teaspoonful cinnamon1 #a teaspoonful soda1 cup molasses1 #b eggs1 #a cup milk1 cup of oiled butter4 ,mix dry ingredients and add molasses1 milk1 eggs and melted butter4 ,beat smooth and bake in a sheet for about one hour4 ,,milk ,,bread #a pint milk1 scalded and cooled1 #a tablespoonful sugar1 cup yeast1 #a tablespoonful butter melted in hot milk1 #a teaspoonful salt1 #f or #g cups ,gold ,medal ,flour4 ,measure the milk after scalding and put in the mixing bowl2 add the butter1 sugar and salt2 when cool add the yeast1 then stir in the flour1 adding it gradually2 knead till smooth and elastic4 ,cover1 let it rise till light2 cut it down2 divide into four parts2 shape into loaves or biscuit2 let it rise in the pans4 ,bake #dj to #ej minutes4 ,,water ,,bread #b quarts sifted ,gold ,medal ,flour1 #a teaspoonful salt1 #a tablespoonful sugar1 cup liquid yeast1 or #a cake compressed yeast dissolved in cup water1 #a pint lukewarm water1 #a tablespoonful butter1 or drippings1 or lard4 ,sift the flour and fill the measure lightly1 not heaping1 nor shaken down4 ,turn it into a large bowl holding about #d quarts4 ,reserve #a cup flour to add at the last if needed1 and to use on the board4 ,mix the salt and sugar with the flour2 rub in the shortening until fine1 like meal4 ,mix the yeast with the water4 ,if compressed yeast be used1 dissolve of a cake in half a cup of water4 ,this is in addition to the pint of water to be used in mixing4 ,pour the liquid mixture into the center of the flour1 mixing it well with a broad knife or a strong spoon4 ,knead it half an hour1 or till smooth and fine grained4 ,cover and let it rise until it doubles its bulk4 ,cut it down2 let it rise again2 divide into four parts1 then shape into loaves putting #b in each pan1 or reserve some for biscuit4 ,cover and let it rise again to the top of the pan4 ,bake in a hot oven nearly an hour4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,buckwheat ,,cakes ,do ,you ,like ',em8 ,well1 ,i ,guess6 ,who ,don't8 ,listen--,this is the real thing4 8,like ,mother ,made40 ,remember8 #a cup ,self-,rising ,buckwheat and ,wheat ,flour ,mixture1 #a cups milk1 #a tablespoonful syrup4 ,grease pan with half lard and butter4 ,serve quickly on hot plate4 ,,general ,,griddle ,,cakes ,one cup and cold cooked cereal1 mash fine to free from lumps1 add #a beaten egg1 yolk and white separate1 teaspoonful baking powder1 beat thoroughly4 ,drop by spoonfuls on hot griddle and serve1 when brown1 with syrup4 ,,griddle ,,corn ,,cakes #b cups ,yellow or ,white ,corn ,meal1 ,boiling water1 #a egg beaten1 #a teaspoonful salt1 #a tablespoonful sugar1 ,cold milk4 ,add salt to corn meal1 pour on boiling water to form a thick drop batter2 add maple syrup and sufficient cold milk to make a thick pour batter4 ,drop by tablespoonfuls on a well-greased hot griddle and cook as griddle cakes4 ,serve immediately4 ,,griddle ,,cakes ,,with ,,eggs #c cups ,gold ,medal ,flour1 #b teaspoonfuls baking powder1 #a teaspoonful salt4 ,mix well together1 add #b well-beaten eggs and sufficient sweet milk to make a thin drop batter4 ,bake at once on a hot1 well-greased griddle4 ,make them thin4 ,,geneva ,,griddle ,,cakes #a pints ,gold ,medal ,flour1 #d tablespoonfuls sugar1 teaspoonful salt1 #a teaspoonfuls baking powder1 #b tablespoonfuls butter1 #d eggs1 ,nearly pint milk4 ,rub butter and sugar to white1 light cream2 add yolks of eggs1 #a at a time4 ,sift ,gold ,medal ,flour1 salt1 and powder together2 add to butter1 etc41 with milk and egg whites whipped to dry froth2 mix together into a smooth batter4 ,bake in small cakes2 as soon as brown1 turn and brown the other side4 ,have buttered baking-tin2 fast as browned1 lay them on it1 and spread raspberry jam over them2 then bake more1 which lay on others already done4 ,repeat this until you have used jam twice1 then bake another batch1 which use to cover them4 ,sift sugar plentifully over them1 place in a moderate oven to finish cooking4 ,,cinnamon ,,buns ,scald a pint of milk2 add a quarter pound of butter1 #b tablespoonfuls of sugar and #a yeast cake1 dissolved2 add #b eggs1 well beaten1 and sufficient ,gold ,medal ,flour to make a soft dough4 ,knead lightly2 put aside in a warm place4 ,when very light roll into a sheet2 spread with butter and dust with sugar and then with currants4 ,cut into buns4 ,stand them in a greased pan1 and when very light bake in a moderate oven three-quarters of an hour4 ,,quick ,,coffee ,,cake ,sift together twice1 #a pint of ,gold ,medal ,flour1 cup of sugar1 #c teaspoonfuls of baking powder and teaspoonful each of salt and ground cinnamon4 ,mix to a soft dough with about half a cup of milk stirred into a well beaten egg4 ,add #c tablespoonfuls of melted ,cottolene1 spread in a shallow pan1 sprinkle with sugar mixed with cinnamon1 and bake in a moderate oven4 ,,bran ,,or ,,graham ,,bread #a pint ,gold ,medal ,flour sifted1 pint bran or graham flour1 #a cup lukewarm water1 teaspoonful salt1 #b teaspoonfuls sugar1 #a tablespoonful melted butter1 #a cake compressed yeast4 ,dissolve yeast by breaking into a cup and adding #a teaspoonful sugar1 let stand #c minutes4 ,sift flour into a bowl1 add graham flour or bran1 make well in center2 add salt1 sugar1 butter1 water1 yeast4 ,mix and knead well1 put in warm place to rise #a hours1 or until light4 ,turn on moulding board1 knead lightly1 shape into loaves1 put in a well-buttered pan1 let rise hour4 ,bake #de minutes4 ,,corn ,,fritters ,to #a pint scraped corn add cup milk1 cup ,gold ,medal ,flour1 #a tablespoonful melted butter1 #b beaten eggs1 #a teaspoonful salt1 teaspoonful pepper1 #a teaspoonful baking powder4 ,beat well1 and fry in small spoonfuls as directed4 ,,clam ,,fritters ,wash and dry #be good-sized clams or #b strings soft-shell clams1 discarding black part4 ,chop fine4 ,make a plain fritter batter1 using the clam liquor 7or that and milk7 in place of milk4 ,stir in the chopped clams1 season well with salt and pepper1 and fry as directed4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,hominy ,,fritters #b cups hominy 7boiled71 #b eggs well beaten1 level teaspoonful salt1 cup milk1 cup ,gold ,medal ,flour1 #a teaspoonful baking powder4 ,cook all the above in a double boiler2 pour out in biscuit tin and allow to cool4 ,cut and fry in deep fat4 ,good with wild game4 ,,fritter ,,batter #b cups ,gold ,medal ,flour1 #a egg1 level teaspoonful salt1 #a cup milk4 7,for frying fish1 vegetables or fruits7 ,mix the above to a smooth batter and coat the article for frying2 if for fruit add a little sugar4 ,,fruit ,,fritters ,any kind of fruit may be made into fritters1 as directed for apple fritters4 ,whole canned fruits1 drained from syrup1 may also be used4 ,apples and other fruits may also be prepared1 coarsely chopped1 stirred into a plain fritter batter1 and dropped by small spoonfuls into smoking hot fat1 finishing as already directed4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,illustration ,illustration ,,wines ,family ,trade a ,specialty4 ,prompt ,delivery4 ,all ,kinds of ,liquors--,imported1 ,domestic4 ,for your daily table use as well as for your ,special ,social ,entertainment must be the ,highest ,quality4 ,,good ,,wine will add as much to the success of a well appointed table as the combined efforts of a good cook and a charming ,hostess4 ,being ourselves wine makers of long experience1 and with the largest stock of wines at your disposal1 we believe we are in the best position to serve you and serve you correctly4 ,,alpine ,,winery ,telephone ,main #acdh #aaf ,n4 ,center ,street ,,reno1 ,,nevada ,largest ,wine ,dealers in ,nevada ,wholesale and ,retail 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,kimball ,,western ,,music ,,co4 ,,pianos and ,,player ,,pianos #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,,kimball 99 99 99 99 99 8,,eat1 ,,drink ,,and ,,be ,,merry0 ,,when ,,to ,,serve ,,beverages ,appetizer--,dry1 pale sherry1 plain or with a dash of bitters2 vermouth2 or a cocktail4 ,with ,oysters--,rhine wine1 ,moselle1 dry ,sauternes1 ,chablis1 or ,capri 7cool74 ,with ,soups--,sherry or ,madeira 7cool74 ,with ,fish--,sauternes1 ,chablis1 ,rhine wine1 ,mouselle or ,capri 7cool74 ,with ,entrees--,claret or ,chianti 7temperature of room74 ,with ,roast--,claret1 ,burgundy or ,chianti 7temperature of room74 ,with ,game--,champagne 7cold71 old vintage champagne 7cool74 ,with ,pastry--,madiera 7cool74 ,with ,cheese--,port 7temperature of room74 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,with ,fruit--,tokay1 ,malaga or ,muscat 7temperature of room74 ,with ,coffee--,brandy or ,cordial 7temperature of room74 ,if you do not wish to serve such a variety1 use the following1 viz43 ,either ,sherry1 or ,sherry and ,bitters1 ,vermouth1 or a cocktail as an appetizer2 either ,rhine wine1 ,moselle1 ,sauternes1 ,chablis or ,capri with oysters and fish4 ,either ,sherry or ,maleira with soup4 ,either ,champagne1 ,claret1 ,burgundy1 ,chianti or ,whiskey highball throughout the meal4 ,either ,brandy1 ,cordial or ,port after dinner4 ,either ,ale or ,stout with oysters1 fish1 cold meats1 steaks1 chops or bread and cheese4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,a ,home ,complete ,has a ,piano in it4 ,has ,yours8 ,,if ,,not1 see us4 ,new and good used ,pianos and ,players always on hand4 ,they are right in quality and price and terms to suit4 ,mail orders given prompt attention4 ,,tuning1 ,,repairing ,,and ,,rebuilding ,a ,,specialty ,,the ,,piano ,,shop #bg ,,west ,,first ,,street ,opposite ,t4 ,d4 ,theatre ,,reno1 ,,nevada ,p4 ,o4 ,address1 ,box #aga 99 99 99 99 99 ,the ,nevada ,press ,,reno1 ,,nevada ,,austin ,,jackson ,l4 ,o4 ,,cannon ,,lessees ,,printing ,,bookbinding1 ,,seals ,,certificates1 ,,etc4 ,,special ,,ruled ,,blank ,,books ,,steel ,,die ,,embossing ,a ,,specialty ,gazette ,building 33 ,reno1 ,nevada 99 99 99 99 99 ,,cakes ,,and ,,how ,,to ,,make ,,them ,,brides ,,cake ,,loaf cup butter1 #b cups sugar1 #a cup milk1 #a cup corn starch1 #b cups ,gold ,medal ,flour1 #a teaspoonful vanilla1 ,whites of #h eggs1 #b teaspoonfuls baking powder4 ,sift all dry ingredients before measuring4 ,cream the butter and sugar well1 then add the whites of #b eggs1 unbeaten1 and cream or beat well4 ,add the flavoring1 then add a little of the milk1 sift in a little of ,gold ,medal ,flour which has been measured and sifted with baking powder and corn starch4 ,beat1 then add a little more milk and flour and so on until all is used4 ,lastly1 fold in lightly the whites of the remaining #f eggs which have been beaten light and dry4 ,bake one hour in a moderate oven1 and when cold1 ice with marshmallow icing4 ,,brown ,,stone ,,cake ,one and one-half cupfuls sugar cream with one-half cupful butter1 add one-half cupful sweet milk2 three tablespoonfuls chocolate 7rounding7 dissolved in one-half cupful of warm water1 four well beaten eggs1 one teaspoonful baking powder1 two cupfuls flour2 flavor with vanilla1 bake in long pan4--,mrs4 ,cora ,dixon4 ,,frosting ,two small teacupfuls of powdered sugar creamed with butter size of an egg1 thin with cream1 add the beaten white of one egg and one cup of walnuts chopped fine4--,mrs4 ,cora ,dixon4 ,,wedding ,,cake #a pound butter1 #a pound sugar1 #ab eggs1 #a pound ,gold ,medal ,flour1 #b teaspoonfuls each of cinnamon and mace1 #a teaspoonful each of nutmeg and allspice1 teaspoonful cloves1 #b pounds raisins1 #b pounds currants1 #a pound citron1 #a pound almonds1 #a wineglass brandy1 #a lemon4 ,line the pans with three thicknesses of paper2 butter the top layer4 ,seed and chop the raisins1 wash and dry the currants1 cut the citron in uniform slices1 about one-eighth of an inch thick1 blanch the almonds and chop fine4 ,mix all the fruit but the citron with the dough1 insert pieces of citron after dough is poured into pan4 ,,pound ,,cake #a pound butter1 #a pound sugar1 #aj eggs1 #a pound ,gold ,medal ,flour1 wine glass wine1 wine glass brandy4 ,cream the butter2 add the sugar1 yolks of the eggs1 wine1 brandy1 whites of the eggs1 and the flour4 ,place currants into one-quarter of the dough1 and almonds1 blanched and pounded in rose water1 into another part2 leave the remainder plain4 ,fill very small round tins three-quarter full4 ,into half of those containing the plain dough put small pieces of citron1 three in each1 inserting the citron upright a little way into the dough4 ,sift sugar over the tops of those containing the citron and almond before putting them into the oven4 ,bake #bj minutes4 ,frost the plain and currant cakes4 ,pound cake is lighter when baked in small cakes than in loaves4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,whipped ,,cream ,,cake #b cups sugar1 cup butter1 #b cups ,gold ,medal ,flour1 ,yolks #h eggs1 #a teaspoonful lemon extract1 #b teaspoonfuls baking powder1 #a cup corn starch4 ,sift all dry materials before measuring4 ,cream sugar and butter well1 add gradually the yolks that have been beaten1 beating all until very light and creamy1 then add the flavoring4 ,then alternate milk and ,gold ,medal ,flour that has been mixed with the corn starch and baking powder4 ,bake in well-buttered layer pans1 when cold put between the layers1 rich dry whipped cream1 sweetened1 using powdered sugar and flavoring4 ,add cup more sugar to remaining cream and use as icing1 allowing #b hours to harden4 ,,lady ,,baltimore ,,cake #a cup butter1 #b cups granulated sugar1 #a cup milk1 #c cups ,gold ,medal ,flour1 #c level teaspoonfuls baking powder1 #a teaspoonful rosewater1 ,whites of #f eggs beaten dry4 ,cream the butter and beat in the sugar gradually4 ,sift together the flour and baking powder and add to the butter and sugar alternately with the milk and rose water4 ,lastly1 add the egg whites4 ,bake in three layer cake pans4 ,put the layers together with the following frosting3 ,,frosting ,,for ,,lady ,,baltimore ,,cake #c cups granulated sugar1 #a cup boiling water1 ,whites of #c eggs1 #a cup chopped raisins1 #a cup chopped nutmeats1 #e figs cut in thin slices4 ,stir the sugar and water until the sugar is dissolved1 then let boil without stirring until the syrup from a spoon will spin a long thread1 pour upon the whites of the eggs1 beaten dry1 beating constantly meanwhile4 ,continue the beating until the frosting is cold4 ,add the fruit and spread upon the cake4 ,,devil ,,cake cup butter1 #a cup sugar1 ,yolks of #c eggs1 cup powdered sugar1 cup milk1 #a teaspoonful vanilla1 teaspoonful cinnamon1 teaspoonful cloves1 #b level teaspoonfuls baking powder1 #c ounces1 chocolate1 melted1 #a cups sifted ,gold ,medal ,flour1 ,whites of #c eggs beaten dry4 ,cream the butter and add the cup of sugar4 ,beat the yolks1 add the cup of sugar and beat the two sugar mixtures together4 ,add the chocolate1 then the flour1 sifted three times with the baking powder and spices1 then the milk1 extract and whites of eggs4 ,bake in two layers and put together with a fruit icing4 ,spread white icing above4 ,,frosting ,,for ,,devil ,,cake #a cups sugar1 cup water1 ,whites of #b eggs1 beaten dry1 cup each ,sultana raisins1 glace cherries and pecan nut meats4 ,boil the sugar and water until the syrup spins a thread1 and gradually beat it into the whites of eggs4 ,when cold put a few spoonfuls over the fruit and nuts and put between the layers4 ,spread the rest on top of the cake4 ,,to ,,mix ,,cakes ,,containing ,,no ,,butter ,beat the egg yolks until very light and thick4 ,add the sugar gradually1 beating till very light and spongy4 ,add the flavoring and liquid1 if used4 ,have the whites of eggs whipped to a stiff froth4 ,add them alternately with the sifted ,gold ,medal ,flour 7mixed with baking powder71 and cut both in very lightly and quickly4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,to ,,mix ,,cakes ,,containing ,,butter ,cream the butter1 beating till light4 ,gradually add the sugar1 beating till light and creamy4 ,add the yolks of eggs beaten till light1 then the flavoring4 ,beat in alternately the liquid and ,gold ,medal ,flour1 the latter mixed with salt and baking powder4 ,lastly1 add the beaten whites1 and fruit1 if used4 ,,cream ,,puffs pint milk1 #e ounces sifted ,gold ,medal ,flour1 #e eggs1 pound butter4 ,put the milk and butter in a sauce pan on the fire4 ,when butter is all melted and boiling stir in the flour4 ,when partly cool add #e eggs1 one at a time4 ,put the mixture in a bag with large tube and lay out into about the size of large sponge drops1 on a buttered pan2 brush with egg4 ,bake in hot oven4 ,when done cut open on one side and fill with whipped cream1 sweetened4 ,flavor to suit4 ,,cream ,,puff ,,filling #a quart milk1 pound sugar1 #f ounces ,gold ,medal ,flour1 pint of yolks1 ,flavor to taste4 ,put the milk on the stove2 when it comes to a boil put in the sugar1 flour and eggs1 after beating them together thoroughly4 ,be careful not to let it burn4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,sponge ,,cake ,four eggs beaten separately2 then beat together #b cups sugar slowly beaten in1 #b cups ,gold ,medal ,flour1 #a teaspoonful baking powder1 a pinch of salt2 last of all #a cup boiling water1 #a teaspoonful lemon4 ,heat the pan4 ,,mammy ,,beldon ,,cake ,one cup sugar1 cup butter1 #d eggs1 #a cups milk4 ,cream butter and sugar together1 beat and add yolks of eggs1 then milk1 #c cups ,gold ,medal ,flour1 thoroughly mixed with #b teaspoonfuls baking powder1 #a teaspoonful vanilla1 beat #bj minutes1 beat whites of eggs to a stiff froth and add stirring in gently4 ,bake in layers or #dj minutes as a whole4 ,,filling ,,for ,,above ,take about #bd marshmallows1 chopped fine1 #a teacupful sugar1 boiled until thread2 stirring briskly1 into marshmallows until cool1 flavor to taste1 spread between layers4 ,sprinkle with assorted colored sugar for rainbow effect4--,mrs4 ,e4 ,f4 ,kiessling1 ,reno1 ,nev4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,french ,cleaners and ,parisian ,dye ,works ,co4 ,illustration ,all ,kinds of ,dyeing1 ,cleaning and ,repairing ,party ,dresses1 ,fancy ,gowns and ,men's ,clothing ,our ,specialty ,illustration ,,three ,,telephones ,main #had,main #eh,main #ffc #bcc ,e4 ,plaza ,street ,,reno1 ,,nevada 99 99 99 99 99 ,sierra ,beer for ,health ,phone #eha 99 99 99 99 99 ,,spice ,,cake ,three eggs1 one cup of sugar1 one cup of syrup1 one cup butter1 one cup sweet milk1 two teaspoonfuls baking powder1 one teaspoonful spices1 flour2 do not stir too thick4--,mrs4 ,cora ,dixon4 ,,whipped ,,cream ,,cake #b cups sugar1 cup butter1 #b cups ,gold ,medal ,flour1 ,yolks #h eggs1 #a teaspoon lemon extract1 #b teaspoons baking powder1 #a cup corn starch4 ,sift all dry materials before measuring4 ,cream sugar and butter well1 add gradually the yolks that have been beaten1 beating all until very light and creamy1 then add the flavoring4 ,then alternate milk and ,gold ,medal ,flour that has been mixed with the corn starch and baking powder4 ,bake in well buttered layer pans1 when cold put between the layers1 rich dry whipped cream1 sweetened1 using powdered sugar and flavoring4 ,add cup more sugar to remaining cream and use as icing1 allowing #b hours to harden4 ,,layer ,,cake 7,plain7 #a cup sugar1 cup butter1 #b good cups ,gold ,medal ,flour1 #a cup sweet milk1 #a teaspoonful vanilla1 #b teaspoonfuls baking powder4 ,melt the butter1 add sugar1 beat till creamy1 add one egg at a time1 beating well1 then pour in milk1 and sifted baking powder and flour4 ,add vanilla and stir quickly4 ,bake in four well-greased layer tins4 ,usually requires ten minutes to bake4 ,use any good filling4 ,,fudge ,,cake cup butter1 #a cup sugar1 #a cup milk1 cup chocolate1 cup walnuts1 #b eggs1 #b teaspoonfuls baking powder1 #b heaping cups ,gold ,medal ,flour4 ,melt butter in pan over steam1 cream the sugar and butter together1 add eggs1 beating well1 add milk4 ,sift in flour1 baking powder and ground chocolate1 put in broken nuts1 stir batter quickly4 ,bake in well-greased cake tins4 ,,pound ,,loaf ,,cake #a cup butter1 #a cup milk1 #a cups sugar1 #b cups ,gold ,medal ,flour1 #e eggs1 #b teaspoonfuls baking powder1 #b teaspoonfuls vanilla4 ,melt butter1 add sugar1 cream butter and sugar together1 then add yolks of eggs one at a time1 beating well1 then milk1 sift in the flour and baking powder1 and beat the whites of the eggs to a stiff froth before adding4 ,bake in a deep1 well-greased pan4 ,bake in a slow oven for from thirty to forty minutes4 ,stir in the vanilla with the milk4 ,,marguerites ,mix cup hickorynuts with the beaten whites of #b eggs and #a tablespoonful sugar4 ,heap this mixture up on ,saratoga crackers and set in oven to brown slightly4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,nut ,,cake pound hickory nut meats1 ,scant cup of sugar1 #a teaspoonful cinnamon1 #a teaspoonful vanilla1 ,whites of #c or #d eggs1 according to size4 ,roll the nut meats fine1 beat the eggs stiff and add sugar to them4 ,mix all ingredients together4 ,the consistency must be stiff4 ,drop from a teaspoon on buttered pan4 ,bake in moderate oven4 ,if hickory nuts are not procurable1 ,english walnuts and pecans may be substituted4 ,,sponge ,,cake #c eggs1 #a scant cup sugar1 #a tablespoonful hot water1 #b teaspoonfuls vinegar1 teaspoonful salt1 teaspoonful extract of lemon1 #a cup ,gold ,medal ,flour1 teaspoonful baking powder4 ,beat the yolks until thick and light2 add sugar gradually and continue beating2 then add water and vinegar2 add the salt to the whites and beat until very stiff2 sift the flour with baking powder three times2 add the flavoring and fold in the flour and the beaten whites alternately as gently as possible4 ,bake about #cj minutes in slow oven until well risen2 then increase the heat4 ,invert to cool1 then remove from pan4 ,,walnut ,,torte #a pound ,english walnuts or almonds1 #a cup sugar1 #i eggs1 cup grated chocolate1 cup of fine cracker crumbs4 ,chop the nuts1 reserving twenty-three halves for decorating the top4 ,mix the chopped nuts and chocolate4 ,beat yolks thoroughly with ,dover beater1 add sugar and beat again4 ,then mix with the nuts1 crumbs and chocolate1 and stir well4 ,beat whites of eggs until stiff and add lastly1 just as in sponge cake4 ,bake in moderate oven forty-five minutes in prepared spring form4 ,,uneeda ,,biscuit ,,torte ,yolks of #h eggs with #a cups sugar--beat well4 ,ten ,uneeda ,biscuits rolled fine4 ,one cup grated walnuts4 ,grated rind and juice of one-half lemon--biscuits added to eggs--then nuts and lemon--lastly beaten whites of #h eggs4 ,bake in slow oven #dj minutes4 ,do not grease pan4 ,,cream ,,for ,,cream ,,cakes #a quart milk1 #d eggs1 pound powdered sugar1 #c ounces corn starch1 ,whites of six eggs1 ,a little salt1 ,vanilla flavor to taste4 ,put the milk on the fire in a pan to boil2 while the milk is coming to a boil put the eggs1 sugar1 corn starch and salt into a dish and mix well together2 when the milk boils turn this into it1 stirring the while1 and as soon as it all comes to a boil take it off1 and when nearly cold add the whites of the six eggs1 beat up to a stiff froth4 ,,jam ,,cake ,two cups sugar1 #b cups jam1 #c cups ,gold ,medal ,flour1 #a teaspoonful cinnamon1 #e eggs1 #a teaspoonful baking powder1 #a cup butter1 #a cup sour milk1 #a nutmeg1 #a teaspoonful vanilla1 #a teaspoonful soda4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,lady ,,fingers #a pound sugar1 #a dozen eggs1 #a pound ,gold ,medal ,flour1 ,juice and rind of one lemon4 ,mix sugar and eggs with an egg-beater to a light foam1 until it is filled with little bubbles2 add the juice and grated rind of lemon1 mix flour in carefully1 so as not to toughen mixture2 lay on paper the shape of the little finger and sprinkle with powdered sugar1 and bake in large sheet pans2 when done take from the pans and let cool4 ,wet the under side of the paper and they will come off easily1 and then put two of the flat sides together4 ,,orange ,,cake #e eggs1 pound pulverized sugar1 #a orange1 pound ,gold ,medal ,flour1 #a dessert spoonfuls rose water4 ,separate the whites from the yolks of eggs1 then beat the whites and rose water together with a clean whisk for half an hour2 then add the sugar and grated rind of the orange2 when well mixed add juice of the orange and the yolks of eggs2 beat until smooth1 then add flour1 after putting it through a fine sieve2 mix up lightly and put in a deep pan and bake about one hour in a cool oven4 ,lemon cake may be made the same way by substituting lemons for the oranges4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,boston ,,lemon ,,snaps #a pound ,gold ,medal ,flour1 pound butter1 #ab ounces sugar1 #c eggs1 ounce cream of tartar1 ,lemon flavor4 ,rub the butter and flour together then add the sugar1 eggs1 cream of tartar and flavor2 mix all together1 break up in small pieces and make in little balls2 put on pans and flatten out with the hand2 bake in a cool oven4 ,,grand ,,duke ,,cake ,cream together cup butter and #b cups sugar4 ,add #a cup milk alternately with #c cups ,gold ,medal ,flour sifted with #b teaspoonfuls baking powder1 teaspoonful almond1 teaspoonful vanilla1 and beat well4 ,fold in stiffly beaten whites of #f eggs4 ,bake in three square layer-cake tins4 ,put layers together with raisin frosting4 ,boil #c cups sugar with #a cup water until syrup will spin thread4 ,pour onto whites of #c eggs beaten very stiff4 ,beat until cool1 and add #a cups seeded raisins cut fine1 cup chopped nuts and cup chopped candied apricots1 plums1 pineapple or cherries4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,sour ,,milk ,,doughnuts #b eggs1 beaten light1 #c even tablespoonfuls melted butter1 #d cups ,gold ,medal ,flour1 #a cup sugar1 #a cup sour milk1 teaspoonful soda1 #a saltspoonful each of cinnamon and salt4 ,enough more ,gold ,medal ,flour to make just soft enough to roll out4 ,mix the dough rather soft at first4 ,have the board well floured1 and the fat heating4 ,roll only a large spoonful at first4 ,cut into rings with an open cutter4 ,mix the trimmings with another spoonful4 ,work it lightly till well floured and roll again4 ,roll and cut all out before frying4 ,the fat should be hot enough for the dough to rise to the top instantly4 ,,doughnuts ,,and ,,crullers ,the fat should be in a deep pot 7to obviate any danger of boiling over71 and should be of sufficient depth to cover the dough1 when first dropped in4 ,it should be smoking hot1 or the dough will absorb grease and be soggy4 ,not more than half a dozen should be dropped in at any one time1 or the fat will be unduly cooled and some of the cakes submerged during the entire cooking2 in which case the cakes when cooked will be greasy and not light4 ,one or two pieces of dough should be cooked first as testers4 ,when done the cakes should be drained on unglazed paper1 then rolled in powdered sugar4 ,,almond ,,cookies cup butter1 cup almonds blanched and finely chopped1 teaspoonful cloves1 teaspoonful salt1 #b tablespoonfuls sherry wine1 #a cup ,gold ,medal ,rolled ,oats1 #a cup sugar1 #a egg beaten lightly1 teaspoonful cinnamon1 teaspoonful nutmeg1 ,grated rind of half a lemon1 #a cup ,gold ,medal ,flour1 #b teaspoonfuls baking powder4 ,cream the butter2 add the sugar gradually2 add egg well beaten without separating2 almonds1 ,gold ,medal ,flour1 oats1 spices1 baking powder1 thoroughly mixed2 add lemon rind and sherry4 ,drop in piles about the size of an ,english walnut--#a inches apart on a buttered sheet4 ,spread with a spatula and press the half of an almond meat on top of each4 ,bake in a moderate oven #ab to #ae minutes4 ,,german ,,doughnuts ,scald #a pint milk1 pour hot over #a pint ,gold ,medal ,flour1 and beat till smooth2 add teaspoonful salt1 and let cool4 ,add beaten yolks of #d eggs1 #a tablespoonful melted butter1 #a teaspoonful flavoring1 cup sugar1 beaten whites of eggs1 #a cup flour mixed with #b teaspoonfuls baking powder1 and more flour to make a soft dough4 ,roll1 cut1 and fry4 ,,doughnuts #b cups ,gold ,medal ,flour1 #c teaspoonfuls baking powder1 #a egg1 #d tablespoonfuls sugar1 #a teaspoonful nutmeg1 #a cup milk4 ,sift the dry ingredients together1 beat the egg until light and add to the milk1 and if flavor is used1 add it now4 ,pour the liquid into the flour and mix thoroughly and roll one-half inch thick1 cut with a doughnut cutter and drop into smoking hot fat4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,,bath ,,buns ,mix and sift #a quart ,gold ,medal ,flour1 #b teaspoonfuls baking powder1 teaspoonful salt1 cup sugar1 #a teaspoonful powdered cinnamon4 ,add grated rind #a lemon1 cup chopped citron4 ,rub in cup butter4 ,beat #f egg yolks1 add cup milk1 and mix all to soft dough1 adding more milk if needed4 ,mold with the hands in round buns4 ,place #a inch apart on greased pans4 ,brush with milk1 sprinkle with chopped citron1 and bake in quick oven4 ,,rolled ,,oats ,,crisps #b eggs1 #b cups ,gold ,medal ,rolled ,oats1 teaspoonful salt1 cup brown sugar1 #a teaspoonful baking powder1 #a tablespoonful shortening1 teaspoonful vanilla4 ,beat up eggs thoroughly2 add sugar gradually and continue with the beating2 put in salt and extract2 mix separately the shortening with the rolled oats and then mix all together4 ,drop in small pieces on greased baking pan1 leaving a good space between4 ,bake in a hot quick oven until crisp and brown4 ,take off with a knife4 ,,huckleberry ,,short ,,cake ,two cups sugar1 cup butter1 #a teaspoonful salt1 #a pint milk1 #b heaping teaspoonfuls baking powder sifted into #c cups ,gold ,medal ,flour1 #a quart washed and well-drained huckleberries1 more flour to make a very thick batter4 ,bake in greased dripping-pan1 break in squares1 serve hot with butter4 ,,strawberry ,,or ,,raspberry ,,short ,,cake ,pick1 hull1 wash1 and drain berries4 ,sweeten1 spread between layers of short cake4 ,garnish top layer with large whole berries1 dust with sugar1 and serve with cream or custard4 ,,currant ,,loaf #c cups ,gold ,medal ,flour1 cup butter1 cup sugar1 teaspoonful salt1 #a cup cleaned currants1 ,grated rind #a lemon1 #b teaspoonfuls baking powder4 ,mix dry ingredients1 rub in butter1 add currants and lemon rind1 mix to a very thick drop batter with cold milk4 ,turn into well-greased loaf-pan1 bake #a hour in moderate oven4 ,,molasses ,,cookies #a quart molasses1 #b ounces soda1 #a pint and one gill of water1 pound lard1 ,sufficient ,gold ,medal ,flour to mix4 ,put the molasses1 water1 soda and lard in a bowl1 mix them together2 then add flour enough to make a nice dough1 suitable to roll out and cut2 wash with milk or water on top4 ,molasses cookies are very common cakes1 but they are not easy to make1 for the reason that there is no rule you can work by that will answer in all cases4 ,all molasses does not work alike2 some kinds will bear more water than others1 and the weather has to be taken into consideration4 ,in cold weather you can use more water than in warm weather4 ,sometimes you can use the same quantity of water as molasses4 ,be very careful and not get the dough too stiff1 and do not work any more than is necessary to mix4 ,,spice ,,cakes ,two cups sugar1 cup butter1 cup sour milk1 #b cups ,gold ,medal ,flour1 a good teaspoonful soda1 the yolks of #e eggs1 #c teaspoonfuls cinnamon1 #b teaspoonfuls cloves1 #b teaspoonfuls allspice1 #a nutmeg4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,oatmeal ,,cookies ,two and one-quarter cups ,gold ,medal ,flour1 #a cup sugar1 #b eggs1 #a teaspoonful soda1 #b cups oatmeal1 #a cup butter1 #b tablespoonfuls sour milk1 flavor to taste4 ,roll1 cut and bake quickly4 ,,cocoanut ,,drop ,,cookies ,one cup brown sugar1 #a cup butter1 cup sour milk or cup butter and cup cream1 sour1 #a teaspoonful soda in milk1 #a teaspoonful baking powder1 #b cups ,gold ,medal ,flour1 #a box cocoanut4 ,drop from spoon on greased pans4 ,,ginger ,,snaps ,one cup sugar1 #a cup ,orleans molasses1 #a cup butter1 heat them boiling hot1 take from the stove and stir in #a cup ,gold ,medal ,flour while hot1 let cool1 add #b teaspoonfuls soda1 dissolve in a little vinegar1 #b eggs1 #a heaping teaspoonful of ginger in the flour1 beat all the rest4 ,knead enough ,gold ,medal ,flour in to roll out nicely4 ,,eggless ,,cake 7,fine7 ,two cups sugar1 #a cup buttermilk1 #d cups ,gold ,medal ,flour1 #a teaspoonful each nutmeg1 cloves1 cinnamon and allspice1 #b cups raisins1 chopped fine1 #a cup butter1 #a cup cold coffee1 #b level teaspoonfuls soda1 #a cup nuts1 chopped fine4 ,mix all together4 ,add nuts and raisins last4 ,,plain ,,cookies cup butter1 #c eggs1 #b cups ,gold ,medal ,flour1 #a cups sugar1 #b tablespoonfuls milk1 #b teaspoonfuls baking powder4 ,roll thin4 ,stir butter and sugar to cream1 add beaten eggs1 flour1 sifted with the baking powder1 and milk4 ,roll out thin and cut in circles4 ,,graham ,,wafers cup butter or nut butter1 #a cup sugar1 #a egg1 #a teaspoonful bicarbonate soda1 #b tablespoonfuls milk1 ,graham ,flour4 ,beat the butter to a cream2 add the egg and beat again until light4 ,gradually beat in the sugar4 ,dissolve the soda in two tablespoonfuls of water and add it to the sugar mixture4 ,add the milk and work in sufficient graham flour--about three cupfuls to make a very stiff dough4 ,knead until the mixture will hold together4 ,roll into a very thin sheet and cut into two-inch squares4 ,lift carefully with a cake-turner1 put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned--about eight minutes4 ,,peanut ,,snaps #a cups butter1 #b cups sugar1 #f eggs1 #a pints ,gold ,medal ,flour1 cup cornstarch1 #a teaspoonful baking powder1 #a teaspoonful extract lemon1 cup chopped peanuts mixed with cup granulated sugar4 ,rub the butter and sugar smooth2 add the beaten eggs1 the ,gold ,medal ,flour1 cornstarch1 and powder1 sifted together1 and the extract2 flour the board1 roll out the dough rather thin1 cut out with biscuit-cutter1 roll in the chopped peanuts and sugar1 lay on greased baking-tin2 bake in rather hot oven #h to #aj minutes4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada ,fillings1 ,frostings and ,icings ,,boiled ,,chocolate ,,frosting #b ounces chocolate1 cup cream1 #b whites of eggs1 ,vanilla1 ,powdered sugar4 ,boil chocolate and cream and when cool add vanilla4 ,beat the whites to a stiff froth1 add powdered sugar until stiff enough to cut4 ,combine the two mixtures1 beat and spread4 ,,caramel ,,frosting pound maple sugar1 scraped1 pound brown sugar1 ,butter1 size of an egg1 #a cups cream4 ,mix and boil slowly for forty minutes4 ,remove from stove and stir over ice until the proper consistency to spread4 ,if too stiff1 thin with cream4 ,dip knife in cream to spread4 ,,nut ,,or ,,fruit ,,filling cup fruit 7chopped fine71 ,boiled frosting1 cup nuts 7chopped fine74 ,to boiled icing add one cup chopped walnuts1 almonds1 pecans1 hickory1 hazel nuts1 chopped figs1 dates1 raisins1 or selected prunes1 separately or in combination4 ,,marshmallow ,,frosting pound marshmallows1 cup milk or water1 ,whites of #b eggs1 #a teaspoonful vanilla4 ,break the marshmallows in pieces1 add milk or water1 and put in double boiler1 over boiling water4 ,stir until melted4 ,take from fire and while hot pour into the well beaten whites of eggs4 ,add vanilla4 ,,boiled ,,icing #a cup sugar1 cup water1 teaspoonful cream of tartar1 #a teaspoonful flavoring1 #a egg white 7large74 ,beat white of egg until frothy1 add the cream of tartar and beat until stiff and dry4 ,make syrup of sugar and water4 ,when it has reached the honey stage1 or drops heavily from spoon1 add #e tablespoonfuls slowly to egg1 beating in well4 ,then cook the remainder of the syrup until it threads and pour over the egg1 beating thoroughly4 ,add flavoring and beat until cool enough to spread4 ,,whipped ,,cream ,,filling ,,with ,,pineapple ,,and ,,nuts #a yolk of egg1 #b tablespoonfuls powdered sugar1 cup whipped cream1 #a cup nut kernels1 or cup nuts and cup pineapple4 ,whip cream1 same as above1 using one-half cupful nuts and one-half cupful pineapple1 all chopped up4 ,,whipped ,,cream ,,filling cup thick cream1 cup powdered sugar1 ,white of #a egg1 teaspoonful vanilla4 ,set medium sized bowl in pan of crushed ice to which water has been added4 ,place cream in bowl and beat until stiff1 with wire whip or1 if possible1 use patent cream whipper4 ,whip up well that air bubbles may not be too large4 ,add sugar1 white of egg beaten stiff1 and vanilla4 ,keep cool4 ,,chocolate ,,filling cup sugar1 cup milk1 cup grated chocolate1 ,yolk of #a egg1 teaspoonful vanilla4 ,melt chocolate1 add sugar and milk1 and boil when it forms a soft ball in cold water1 remove from fire4 ,add beaten yolk and vanilla4 ,cool and spread between layers4 ,,icing ,,for ,,white ,,cake #a cups sugar1 #a cup water1 #b eggs 7whites74 ,boil sugar and water until it threads well1 pour over the egg whites well beaten1 beating all the time1 when partly cool add cup chopped pineapple4 ,,puddings ,,peach ,,cobbler1 ,,southern ,,style ,a large pie baked in shallow baking tins from one to one and a half inches in depth with bottom and top crust1 glazed and sugared on top1 and cut out in squares or triangular pieces4 ,fine puff paste is too rich for this purpose2 ordinary flaky pie crust made with ten or twelve ounces of butter1 to a pound of ,gold ,medal ,flour1 is best2 cover the bottom of the pan with a sheet of paste rolled quite thin1 fill with ripe peeled peaches1 strew over them half their weight of sugar1 and a little nutmeg2 cover with another thin sheet of paste1 and bake about three-quarters of an hour2 when half done brush over the top with egg and water and strew granulated sugar over2 put back and bake to a rich color2 when the fruit is too dry to make its own syrup1 make a sauce to go with the cobbler2 all sorts of fruit or rhubarb can be used this way2 canned fruit should be stewed down till the juice becomes thick before being put in the paste lined tins4 ,,baked ,,custard #c yolks1 #a egg1 #a pint milk1 #a cups sugar1 ,pinch of salt4 ,bake until firm in center4 ,when you want caramel custard1 then take cup of granulated sugar1 melt the sugar until it turns a light brown then add it to the boiling milk4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,plum ,,pudding ,one and one-half cupfuls each grated bread1 very fine chopped suet1 raisins1 seeded1 currants1 mashed and picked1 and coffee1 sugar1 one-half cupful of citron1 milk and orange marmalade1 four eggs1 two cups ,gold ,medal ,flour1 one teaspoonful each of baking powder1 cinnamon1 cloves and nutmeg4 ,mix all these together in large bowl1 put in well-buttered mold1 set in sauce pan with boiling water to reach one-half up its sides4 ,now steam three and a half hours1 turn out carefully on dish and serve with wine sauce4 ,,raisin ,,layer ,,pudding ,pour #a cup boiling water over cup sugar and boil three or four minutes4 ,remove from fire and add #a tablespoonful gelatine which has been soaked for #ae minutes in cup cold water4 ,let cool partially4 ,when mixture begins to thicken1 heat until frothy1 add stiffly beaten whites #c eggs and beat twenty minutes4 ,divide into two portions4 ,use new oblong bread pan for mold4 ,tint half pale green1 flavor with almond or lemon1 add cup rich canned apricots cut in small pieces and drained from juice4 ,put into pan as first layer4 ,let set before adding second layer1 which should be tinted light pink1 flavored with vanilla4 ,into the pink layer beat cup seedless raisins cooked until tender and drained dry4 ,serve with whipped cream1 garnish with chopped nuts4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,reno',s ,,big1 ,,modern1 ,,store ,make this ,store your headquarters1 it was built for ,,you4 ,there is a comfortable ,rest ,room here for your benefit4 ,do ,you ,need ,draperies8 ,we carry the complete line of 8,colonial ,draperies01 ,cretonnes1 ,tapestries1 ,scrims1 ,curtains1 ,couch ,covers1 etc4 ,headquarters for ,table ,linens1 ,bedding of every description1 ,staple ,dry ,goods1 ,silks1 ,dress ,goods and ,wash ,goods4 ,our ,ready to ,wear ,we at all times show the very latest novelties as regards ,ladies' ,suits1 ,dresses and ,waists4 ,sole ,agents ,for ,merode ,underwear1 ,trefousse ,kid ,gloves1 ,pictorial ,review ,patterns4 ,,palace ,,dry ,,goods ,,store ,cor4 ,west ,second and ,center ,streets ,mail ,orders ,carefully ,filled the ,same ,day ,received 99 99 99 99 99 ,,rock ,,springs ,,coal ,,yards ,j4 ,e4 ,,martin1 ,proprietor ,,all ,,kinds ,,of ,,wood ,,and ,,coal ,,for ,,fuel ,best ,attention and ,equality to ,all ,a ,trial ,is ,all ,we ,ask ,phone ,us ,your ,orders ,,phone #abdh #bce ,ralston ,street ,,reno1 ,,nevada 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,bread ,,crumb ,,pudding ,,with ,,cornmeal ,carmelize cup sugar1 add to #a quart milk scalded in double boiler1 let stand until dissolved2 then add #b cups stale bread crumbs and let soak until softened4 ,beat #b eggs slightly1 add cup sugar1 teaspoonful salt1 teaspoonful each ,mapleine and vanilla1 cup seeded raisins cut in halves and dredged with #b tablespoonfuls ,gold ,medal ,flour4 ,combine mixtures1 turn into buttered earthenware pudding dish and bake in moderate oven one hour4 ,serve hot or cold with whipped cream sauce4 ,,raisin-,,apple ,,tapioca ,,pudding ,cook #a cup seeded raisins in #c cups water until tender4 ,drain water from raisins into double boiler4 ,there should be #b cups4 ,add cup ,minute ,tapioca1 #b tablespoonfuls sugar1 few grains salt and #a tablespoonful butter and cook over hot water until mixture is transparent4 ,pare and core #g or #h sour apples1 arrange in buttered baking dish1 fill centers with #a cup seeded raisins mixed with cup sugar1 #b tablespoonfuls lemon juice1 #b tablespoonfuls sifted cracker dust and grated rind #a lemon4 ,pour the tapioca over the apples4 ,bake in moderate oven until apples are well done4 ,serve with custard sauce or cream1 plain or whipped4 ,sprinkle shredded cocoanut over the top4 ,,prune ,,whip ,wash a half pound of prunes and soak them over night4 ,cook them in the water in which they were soaked until quite soft1 remove the stones and press the prunes through a potato masher4 ,add a quarter of a cup of sugar and cook five minutes4 ,beat the whites of two eggs to a very stiff froth1 add this1 with a half tablespoonful of lemon juice1 to the prunes pulp1 stirring in lightly with a fork4 ,put all in a buttered shallow dish and bake twenty minutes in a slow oven4 ,serve with cream or a custard made from the yolks of the eggs4 ,,russian ,,cream #h ounces sugar1 #d eggs1 #aj leaves of gelatine1 pint whipped cream1 #b tablespoonfuls lemon juice1 gill orange juice1 pint white wine1 gill rum4 ,beat the sugar1 orange juice1 eggs1 wine and rum well together4 ,stir in a saucepan till it thickens1 then add the dissolved gelatine4 ,remove from the fire1 whisk briskly and stir in the whites of eggs beaten to a snow4 ,pour into a mould rinsed with cold water1 and1 when set1 turn out4 ,,frozen ,,pudding ,to two well-beaten eggs add two and one-half cups of milk and one-half cup of sugar2 put on the stove and add one tablespoonful of cornstarch dissolved in a little milk2 heat until it has the consistency of a thin custard2 when cold add chopped crystallized cherries1 pineapple and walnuts1 and flavor to taste2 then set it in a pail of ice and salt for four or five hours4 ,,blackberry ,,pudding ,three eggs1 #a teacupful sugar1 cup ,gold ,medal ,flour1 #a cup jam1 cup butter1 #a teaspoonful soda dissolved in #c teaspoonfuls of sour milk2 add cinnamon and nutmeg2 mix and bake slowly of an hour4 ,sauce for ,pudding--,one pint boiling milk1 #a tablespoonful ,gold ,medal ,flour with milk2 have ready #a teacup sugar and cup butter2 mix thoroughly2 boil #b or #c minutes1 add butter and sugar but do not boil4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,boiled ,,custard #a quart milk1 #a cup sugar1 ,pinch of salt1 ,yolks of #d eggs1 ,teaspoonful vanilla1 #a ounce butter4 ,put milk in double boiler with sugar1 salt and butter4 ,when boiling add cornstarch which has been blended in a scant cup of water1 or milk4 ,stir constantly4 ,when thick turn heat off and add the beaten yolks of eggs4 ,must be done deftly so as to prevent curdling4 ,add vanilla when the custard is taken from stove4 ,,apple ,,tapioca ,,pudding ,pick over and wash of a cup of pearl tapioca4 ,pour #a quart of boiling water over it1 and cook in the double boiler until transparent2 stir often1 and add teaspoonful of salt4 ,core and pare #g apples4 ,put them in a round baking dish1 and fill the cores with sugar and lemon juice4 ,pour the tapioca over them and bake till apples are very soft4 ,serve hot or cold with sugar and cream4 ,a delicious variation may be made by using half pears1 or canned quinces1 and half apples4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,raisin ,,duff ,dispose #a quart sliced1 pared apples1 and cup seeded raisins cut in halves1 in buttered granite baking dish4 ,sprinkle through them1 as placed in dish1 cup brown sugar1 few grains salt1 #b tablespoonfuls ,gold ,medal ,flour1 teaspoonful each mace and ginger that have been sifted together4 ,add cup water1 cover and let bake while preparing the crust4 ,sift together #a cup pastry flour1 #b teaspoonfuls baking powder1 teaspoonful salt and #b tablespoonfuls sugar4 ,work in #d level tablespoonfuls butter1 then add milk to make dough soft as possible to handle4 ,roll thin and little larger than pan in which apples have cooked4 ,remove pan from oven1 dispose crust over apples loosely1 press edges to pan and cut openings in dough with scissors4 ,bake until crust is well done4 ,serve hot with custard or hard sauce or whipped cream4 ,,blanc ,,mange ,parboil eighteen ounces of ,jordan1 and three ounces of bitter almonds1 in a quart and a pint of water1 for about three minutes2 drain them on a sieve1 and remove the skins1 and wash them in cold water2 after they have been soaked in cold water for half an hour1 pound them in a mortar with six ounces of sugar1 until the whole presents an appearance of a soft paste4 ,this must then be placed in a basin with eighteen ounces of loaf sugar1 and mixed with a pint and a half of water2 cover the basin with a sheet of paper twisted around the edges1 and allow the preparation to stand in a cool place for about an hour in order to extract the flavor of the almonds more effectually4 ,the milk should then be strained off from the almonds through a napkin1 with pressure by wringing at both ends4 ,add three ounces of clarified gelatine to the milk of almonds4 ,pour the blanc mange into a mould embedded in rough ice1 and when set firm turn it out on its dish with caution1 having first dipped the mould in warm water4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,sierra ,beer for ,health ,phone #eha 99 99 99 99 99 ,,sauces ,,hard ,,sauce cup butter1 cup powdered sugar1 teaspoonful lemon or vanilla1 or a little nutmeg4 ,rub the butter to a cream in a warm bowl2 add the sugar gradually1 then the flavoring4 ,back it smoothly in a small dish1 and stamp it with a butter mould or the bottom of a figured glass4 ,keep it on ice till very hard2 or pile it lightly on a small fancy dish and you may call it snowdrift sauce4 ,,hard ,,sauce ,beat one cup sugar and one-half cup butter to white cream2 add whites of two eggs2 beat few minutes longer2 add tablespoonful brandy and teaspoonful extract nutmeg2 put on ice until needed4 ,,creamy ,,sauce ,cream two tablespoonfuls butter2 beat in by degrees one-half cup powdered sugar1 two tablespoonfuls each of thick cream and sherry4 ,beat long and hard4 ,just before serving stand bowl over hot water and beat until sauce looks creamy1 but is not hot enough to melt the butter4 ,,brandy ,,sauce ,melt one rounding tablespoonful butter4 ,add three level tablespoonfuls corn starch1 tablespoonful ,gold ,medal ,flour1 few grains salt4 ,when well blended1 add one pint hot water gradually1 stirring constantly1 and cook five or six minutes4 ,then add three-fourths of a cup of brown sugar1 cook a minute1 add one teaspoonful vanilla extract and one tablespoonful brandy4 ,remove from fire1 add one rounding tablespoonful butter1 and beat until very smooth4 ,strain if necessary4 ,serve with steamed puddings4 ,,orange ,,sauce ,mix one teaspoonful corn starch with two tablespoonfuls of sugar4 ,squeeze the juice from three oranges and heat it4 ,when sufficiently hot add corn starch and sugar and cook till clear4 ,,wine ,,sauce ,three-quarters pint water1 one cup sugar1 one small teaspoonful corn starch1 one teaspoonful of extract lemon and cinnamon1 one-half gill of wine4 ,boil water1 add corn starch1 dissolved1 and the sugar2 boil fifteen minutes1 strain2 when about to serve1 add extracts and wine4 ,,caramel ,,sauce ,put cup sugar in a spider1 stir over the fire until melted and light brown2 add very gradually cup of boiling water and simmer #aj minutes2 or1 melt sugar in sauce pan1 add #a pint cream and set over hot water until the caramel liquifies4 ,,lemon ,,sauce #b cups hot water1 #a cup sugar1 #a lemon rind and juice1 #b tablespoonfuls corn starch1 #b tablespoonfuls butter4 ,mix the sugar and corn starch1 add the boiling water gradually1 stirring all the time4 ,cook #h or #aj minutes1 add lemon juice and butter4 ,serve hot4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,pies ,,banana ,,raisin ,,pie ,cook cup chopped seeded raisins in #a cup water until plump4 ,take from fire1 add #b tablespoonfuls sifted cracker crumbs mixed with #a tablespoonful flour and #a teaspoonful butter4 ,let stand covered until cold4 ,cut #a large banana in thin slices1 add teaspoonful cinnamon1 #b tablespoonfuls lemon juice1 #c tablespoonfuls sugar1 teaspoonful lemon extract and grated rind lemon4 ,combine mixture1 add #a well-beaten egg and #b tablespoonfuls seeded raisins cut in pieces4 ,bake between two crusts4 ,,lemon ,,pie ,one small teacup of boiling water1 put in juice and rind of one lemon1 one teaspoonful of corn starch to thicken2 then add four egg yolks1 one cup of sugar1 mixed together2 beat the whites of two eggs stiff and put in with egg yolks and sugar4 ,after custard is done put on top the whites of the other two eggs1 put in oven and brown4 ,bake pie crust first4 ,,apple ,,pie ,stew green or ripe apples1 when you have pared and cored them4 ,mash to a smooth compote1 sweeten to taste1 and while hot1 stir in a teaspoon butter for each pie4 ,season with nutmeg4 ,when cool1 fill your crust1 and either cross-bar the top with strips of paste1 or make without cover4 ,eat cold1 with powdered sugar strewed over it4 ,,pumpkin ,,pie ,the following measure will make three good sized pies3 ,put into your mixing dish one quart and a pint of stewed and strained pumpkin1 about one-quarter pound sugar1 half cup molasses1 half a tablespoonful each ginger1 nutmeg1 a scant teaspoonful each of cinnamon and salt1 one-quarter cup melted butter and one quart of milk4 ,beat six eggs and add to the mixture1 and stir until the ingredients are well blended4 ,bake in a good1 deep crust4 ,,rhubarb ,,pie ,select the red stalks1 cut off where the leaves commence1 strip off the outside skin1 then cut in pieces one-half inch long2 line a pie dish with paste1 put a layer of the rhubarb nearly an inch deep1 a large teacup of sugar1 sprinkle with salt1 shake over a little ,gold ,medal ,flour1 cover with a crust1 slit in the center1 trim off the edge and bake in a quick oven until done4 ,rhubarb pies made in this way are superior to those made of the fruit stewed4 ,,lemon ,,custard ,,pie ,make a good pie crust and prick bottom4 ,put one cup sugar and one cup water in a saucepan and let come to a boil4 ,mix one tablespoonful cornstarch in a little water and add to water and sugar on stove4 ,when thick take off stove and add a small chunk of butter2 stir it up4 ,stir in the yolks of two eggs and grated rind and juice of one lemon4 ,beat whites of two eggs until thick and spread over pie when cooked2 then put in oven to brown4 ,,cranberry ,,pie ,three cups cranberries1 stewed with one and one-half cups sugar1 and strained4 ,line pie plate with paste2 put in cranberry jam2 wash the edges1 lay three narrow bars across2 fasten at edge1 then three more across1 forming diamond-shaped spaces4 ,lay rim of paste2 wash with egg wash2 bake in quick oven until paste is cooked4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,prune ,,pie ,stew1 stone and mash enough prunes to make a cupful of pulp4 ,add a cup cream1 yolks of three eggs1 beaten1 flavor with vanilla1 add pinch of salt2 bake in a rich under-crust as quickly as possible2 beat the whites of the eggs with two tablespoonfuls of sugar1 spread over top1 return to oven and brown very highly4 ,,mince ,,meat ,the following is an excellent recipe for mince meat and it will fill twelve to fourteen quart jars4 ,chop fine six pounds of cooked beef and mix with two pounds of chopped suet2 add twelve pounds of chopped apples1 five pounds of raisins1 three and a half pounds currants1 one pound of citron and two pounds of brown sugar2 mix thoroughly and then add seven cups of molasses1 two tablespoonfuls of cinnamon1 three of nutmeg1 two quarts of sweet cider1 one quart of boiled cider1 three cups of sherry wine and one pint of brandy4 ,cook twenty minutes1 stirring frequently4 ,,molasses ,,pie ,four eggs1 one cup sugar1 two cups molasses4 ,boil sugar and molasses two minutes1 then pour off into another cup sugar4 ,flavor with spice1 cloves1 cinnamon and butter4 ,bake thin crust4 ,,raspberry ,,pie ,take two boxes of red raspberries1 mash and add about #a cupful of powdered sugar4 ,let stand at least #b hours in ice box1 then put through cheese cloth1 add about cup powdered sugar1 #a cup water1 juice of lemon and small bottle of cream4 ,freeze4 ,this mixture makes about a good quart4 ,grate the rind of the lemons into a bowl1 and squeeze in the juice4 ,make a boiling syrup of the sugar and half the water and pour it hot on the lemon zest1 and juice1 and let it remain until cold2 then add the rest of the water4 ,strain the lemonade into a freezer and freeze as usual and at last add the whites whipped to a firm froth1 beat1 and freeze again4 ,the scalding draws the flavor from the lemons4 ,it should never be boiled and fewer lemons used when they are very large4 ,this ice is perfectly white4 ,,apple ,,meringue ,,pie ,pare1 slice1 stew and sweeten ripe1 tart and juicy apples1 mash and season with nutmeg 7or lemon peel71 fill crust and bake till done2 spread over the apple a thick meringue made by whipping to froth whites of three eggs for each pie1 sweetening with three tablespoonfuls powdered sugar2 flavor with vanilla1 beat well1 and cover pie three-quarters of an inch thick4 ,set back in a quick oven till well 8set10 and eat cold4 ,in their season substitute peaches for apples4 ,,custard ,,pie ,six eggs1 one and one-half cupfuls of sugar1 one cupful of butter1 six tablespoonfuls of corn starch or ,gold ,medal ,flour and three cups of milk2 flavor to taste4 ,this is sufficient for three pies2 bake with one crust only4 ,,pineapple ,,pie ,slice of butter and a cup of sugar beat to a cream2 add yolks of four eggs well beaten2 then add a small can of grated pineapple4 ,last of all add the whites of two eggs well beaten and enough milk to suit taste4 ,line a deep pie plate with a rich crust4 ,put in custard and bake4 ,when done beat the whites of two eggs1 spread over top and brown4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,stanley ,,currant ,,pie ,for each pie1 take one cup fresh currants1 mash with potato masher1 add three-quarters cup sugar4 ,take yolks of two eggs1 beat to a froth2 add one tablespoonful ,gold ,medal ,flour very slowly1 a little sugar and one tablespoonful water4 ,beat this into the mashed currants2 put in crust and bake4 ,when baked1 beat whites of eggs to stiff froth1 add one and one-half tablespoonfuls sugar1 put over pie and set back in oven to brown4 7,bake with only under crust47 ,,famous ,,cream ,,pie ,one and one-half tablespoonfuls sugar1 one tablespoonful ,gold ,medal ,flour1 one egg and the yolks of two eggs4 ,when smooth add gradually one pint milk4 ,add one teaspoonful vanilla4 ,line your pie tin with crust and put holes in it with a fork to keep from blistering4 ,bake until a light brown4 ,put the filling in1 the meringue on top and brown in oven4 ,,squash ,,pie #b cups squash1 #b eggs1 #a tablespoonful melted butter1 #a teaspoonful cinnamon1 #a cup brown sugar1 #b tablespoonfuls molasses1 tablespoonful ginger1 ,salt to taste1 #b cups milk4 ,mix in order given and strain into a deep plate lined with paste4 ,,mince ,,meat 7,english7 #d pounds boiled beef1 #d pounds of beef suet1 #d pounds of currants1 #d pounds of raisins1 #b pounds of citron1 #a pound of candied lemon1 #a pound of orange peel1 #f pounds of peeled apples1 #d pounds of sugar1 #d ounces of ground spices 7equal proportions of nutmeg1 cloves and cinnamon71 ,the grated rind of #ab oranges and also lemons1 #c pints of brandy or madeira1 sherry or port4 ,thoroughly clean the currants and raisins1 cut up the citron in small pieces1 remove the skin from and cut the suet up fine2 place these with the lemon and orange peel1 currants1 raisins and candied lemons in an earthen jar2 chop the apples and add them1 trim the meat so that it will be lean and clear 7see that it weighs four pounds when trimmed71 chop this and add to the rest2 then add sugar and spice1 mix all together2 then add brandy and cover the jar4 ,over it place a cloth and tie firmly1 so as to exclude the air and prevent the evaporation of the brandy4 ,the mince meat should be kept in a cold place4 ,it is better to stand a week after being made4 ,,cocoanut ,,pie ,cream a half cupful of butter with two teacupfuls of powdered sugar1 and beat in a half grated cocoanut4 ,fold in lightly the stiffened whites of six eggs1 turn into a deep pie dish1 lined with puff paste1 and bake in a quick oven4 ,eat cold with powdered sugar and cream4 ,,lemon-,,raisin ,,pie ,cook cup ground seeded raisins in #a cups water about #bj minutes4 ,mix #b tablespoonfuls each ,gold ,medal ,flour and cornstarch with cup sugar1 dilute with #d tablespoonfuls water1 add to raisins and cook until smooth and clear4 ,take from fire1 add #c tablespoonfuls lemon juice1 grated rind of #a lemon1 #a tablespoonful butter and yolks #b eggs slightly beaten4 ,bake in crust as custard pie4 ,when crust is well baked and filling firm cover with meringue from stiffly beaten whites #b eggs1 #b tablespoonfuls powdered sugar and teaspoonful lemon extract4 99 99 99 99 99 ,for that ,party1 ,dinner1 ,reception 8,all's well that end's well0 ,illustration ,order ,blanchard ,ice ,cream #ajj ,per ,cent ,cream ,made in ,our ,sanitary ,factory #ebb-ebd ,surprise ,avenue ,from the ,very ,best ,material ,family and ,club ,trade ,solicited ,,mutual ,,creamery ,,co4 ,,phone #aaji ,reno1 ,nevada 99 99 99 99 99 ,,ice ,,cream1 ,,ices ,,and ,,frozen ,,dainties ,,peaches ,,melba ,,ice ,,cream #a pint cream1 #a vanilla bean1 #f eggs 7yolk71 pound powdered sugar4 ,put the cream in a double boiler1 with the vanilla bean split in half4 ,beat the yolks of the eggs and the sugar together until light1 add to the hot cream1 stir until the eggs begin to thicken4 ,strain through a sieve2 when cool1 freeze4 ,take half a cup strawberry syrup1 half a cup raspberry syrup4 ,put on stove2 when it begins to boil add a scant teaspoonful corn starch dissolved in a little water4 ,take from fire and put in cool place4 ,peel fresh peaches and place on ice1 then pour the above syrup over the ice cream4 ,whole preserved1 sweet peaches are used1 out of season4 ,,strawberry ,,ice ,,cream #b quarts berries 7red1 ripe and sweet71 #b pounds sugar1 #b quarts cream4 ,cover the fruit with the sugar and mash them together1 and rub the fruit and syrup through a sieve into a bowl2 adding a cupful of water to the pulp at last4 ,half freeze the cream by itself1 and then add the strawberry syrup and finish freezing as usual4 ,,raisin ,,and ,,cranberry ,,frappe ,simmer cup ground raisins 7that have been soaked in #a cup cold water for two hours7 until reduced to pulp4 ,cook #c cups cranberries in #a cups water and press pulp through sieve4 ,soften #a tablespoonful gelatine in cup cold water and dissolve by standing in hot water2 combine ingredients1 add #a cups sugar1 juice #a lemon and beat well together4 ,turn into freezer1 pack in ice and salt1 and let stand for two hours4 ,delicious to serve in sherbet glasses with roast turkey4 ,,pineapple ,,ice #b cans pineapple1 #b pounds sugar1 #b quarts water1 #f or #h whites of eggs4 ,strain the juice from one lemon into the freezer4 ,make a boiling syrup of the sugar1 and one quart of water1 and throw in pieces of pineapple1 previously cut in large dice4 ,let boil a few minutes and then strain the flavored syrup also into the freezer4 ,add the other quart of water and freeze4 ,strew some sugar over the pieces of pineapple and set them on ice2 when the syrup is nearly frozen1 add some red fruit juice or coloring to make it pink1 the beaten whites1 and freeze again4 ,throw the pieces of pineapple on top1 cover down1 and let remain until ready to serve1 and then mix them in4 ,,maraschino ,,punch #b pounds sugar1 #c pints water1 #b lemons 7juice only71 #b oranges 7juice only71 #a pint maraschino1 #f whites of eggs4 ,mix the sugar and water and juice of fruits together2 strain and freeze1 add the whipped whites and beat up4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,,chalmers #aiag ,illustration3 ,,chalmers ,,motor ,,co ,detroit1 ,mich41 ,u4,s4,a4 ,quality ,first ,illustration ,the car with unlimited power1 beauty of design1 and such flexibility that gear shifting is practically unnecessary4 ,have you ever owned a car8 ,if not1 let your first car be a ,chalmers #cdjj1 ,r4 ,p4 ,m41 thereby avoiding all costly automobile experience4 ,or are you now the owner1 if so1 are you fully satisfied with same8 ,if not1 get the one car that has no dissatisfied owners4 ,because the ,chalmers #cdjj1 ,r4 ,p4 ,m41 motor spells satisfaction in its ,p-,u-,r-,r4 ,and above all you get all of this at a nominal initial cost and very low up-keep and running expense4 ,if you want to know more about this car we will be pleased to furnish you literature descriptive of same1 or1 better yet1 if you will call at the 8,lincoln ,garage10 #da-de ,w4 ,fourth ,street1 the home and service station of the ,chalmers1 we will be glad to explain in detail the embodied quantities of this #cdjj1 ,r4 ,p4 ,m41 ,chalmers4 ,,lincoln ,,garage ,,correcco ,,bros41 ,props4 ,phone ,main #iif #da-de ,w4 ,fourth ,street ,,reno1 ,,nevada 99 99 99 99 99 ,,becker',s ,illustration ,for ,dutch ,lunches ,illustration ,a ,popular ,family ,cafe ,,becker',s #cb ,commercial ,row ,,reno1 ,,nevada 99 99 99 99 99 ,,soups ,,consomme ,,or ,,plain ,,meat ,,stock ,,for ,,soup ,consomme or stock forms the basis of all meat soups1 gravies and purees4 ,the simpler it is made1 the longer it keeps4 ,it is best made of fresh uncooked beef and some broken bones1 to which may be added the remnants of broken meats4 ,in a home where meat forms part of the every-day diet1 a good cook will seldom be without a stock-pot4 ,four pounds of beef and broken bones1 one gallon of cold water and two teaspoonfuls of salt4 ,put the meat and water on the back of the stove and let it slowly come to a boil1 then simmer three or four hours1 until the water is boiled away one-half2 add the salt1 strain and set to cool1 in an earthenware dish well covered4 ,when cold1 take off the fat from the top and it is ready for use4 ,to make soup for a family of six1 take one-quarter of the stock1 to which add one-quarter of boiling water1 and any vegetables desired--boil three hours4 ,season with salt and pepper4 ,,barley ,,broth ,put two pounds of shin beef in one gallon of water4 ,add a teacup of pearl barley1 #c large onions and a small bunch of parsley minced1 #c potatoes sliced1 a little thyme and pepper1 salt to taste4 ,simmer steadily three hours1 and stir often1 so that the meat will not burn4 ,do not let it boil4 ,always stir soup or broth with a wooden spoon4 ,,turkey ,,soup ,place the remains of a cold turkey and what is left of the dressing and gravy in a pot1 and cover it with cold water4 ,simmer slowly four hours1 and let stand until the next day4 ,take off what fat may have arisen1 and take out with a skimmer all the bits of bones4 ,put the soup on to heat until at boiling point1 then thicken slightly with flour stirred into a cup of cream1 and season to taste4 ,pick off all the meat from bones1 put it back in the soup1 boil up and serve4 ,,mock ,,turtle ,,soup ,take a calf's head1 a knuckle of veal1 a hock of ham1 six potatoes sliced thin1 three turnips1 parsley and sweet marjoram chopped fine1 and pepper4 ,forced meat balls of veal and beef1 half a pint of wine1 one dozen egg balls1 juice of a lemon4 ,the calf's head must have had the brains removed1 and must have been boiled previously till the meat slips off the bone4 ,the broth must be saved1 so as to use in the soup4 ,cut the head in small pieces after boiling4 ,the veal and ham also must have been boiled and cut up1 and all simmered for a couple of hours in the broth made by the calf's head4 ,now put all together4 ,the forced meat balls and egg balls should be added1 and all boiled about ten minutes4 ,,vegetable ,,soup ,,with ,,stock ,cut three onions1 three turnips1 one carrot and four potatoes4 ,put them into a stew-pan with two tablespoonfuls of butter and a teaspoonful of powdered sugar4 ,after it has cooked ten minutes1 add two quarts of stock1 and when it comes to a boil put aside to simmer until the vegetables are tender--about one-half hour4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,reno ,brewing ,company ,,incorporated ,illustration ,the ,home of ,sierra and ,royal ,beer ,,nevada ,,products ,illustration ,,reno 33 33 ,,nevada 99 99 99 99 99 ,where8 ,in the ,city of ,reno1 the greatest little city in forty-eight states--a city situated by the most beautiful of rivers1 the greatest of railroads and the grandest of mountains--a city possessing the most balmy climate in all the land4 ,why8 ,because these are the beverages of health and happiness2 of contentment and good cheer2 because they are superbly brewed from the finest material1 aged to mellow ripeness and when bottled are put in your home with the supreme sparkle1 zest and flavor that prevailed in the original casks4 ,who8 ,by those who appreciate the worth of a modern sunshiny brewery--a bottling plant equipped with every device to insure these beers against even the slightest contamination2 by those who know the art of combining sunshine1 fresh air1 pure water and nutritious grains into the concentrated goodness of the very best of beers-- ,,sierra and ,,royal ,,telephone #eha ,,for ,a ,,case ,reno ,brewing ,company 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,chicken ,,soup ,time1 four hours4 ,boil two chickens with great care1 skimming constantly1 and keeping them covered with water4 ,when tender1 take out the chickens and remove every bone from the meat2 put a large piece of butter into a frying-pan and sprinkle the chicken meat well with flour1 lay in the hot pan2 fry a nice brown and keep it hot and dry4 ,take a pint of the chicken water and stir in two large spoonfuls of curry powder1 two of butter and one of flour1 one teaspoonful of salt and a little cayenne2 mix it with the broth in the pot2 when well mixed1 simmer five minutes1 then add the browned chicken4 ,serve with rice4 ,,chicken ,,gumbo ,,soup ,fry one chicken2 remove the bones2 chop fine2 place in kettle1 with two quarts of boiling water1 three ears of corn1 six tomatoes1 sliced fine1 twenty-four pods of okra2 corn1 tomatoes and okra to be fried a light brown in the gravy left from frying the chicken2 then add to the kettle with water and chicken two tablespoonfuls of rice1 pepper and salt2 boil slowly one hour4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,macaroni ,,soup--,,italian ,,style ,put four and one-half sticks of macaroni into a saucepan with one tablespoonful of butter and one onion4 ,boil until the macaroni is tender2 when done drain and pour over it two quarts of good broth1 beef1 chicken or other kind4 ,place the pan on the fire to simmer for about ten minutes1 watching lest it break or become pulpy4 ,add a little grated ,parmesan cheese1 and serve4 ,,ox-,,tail ,,soup ,one ox-tail1 two pounds lean beef1 four carrots1 three onions1 parsley1 thyme1 pepper1 and salt to taste1 four quarts cold water4 ,cut tail into joints1 fry brown in good drippings4 ,slice onions and #b carrots and fry in the same1 when you have taken out all of the pieces of tail4 ,when done tie the thyme and parsley in lace bag1 and drop into the soup-pot4 ,put in the tail1 then the beef cut into strips4 ,grate over them two whole carrots1 pour over all the water1 and boil slowly four hours2 strain and season2 thicken with brown flour wet with cold water2 boil fifteen minutes longer and serve4 ,,cream ,,of ,,celery ,,soup ,in three pints of boiling water cook three cupfuls of celery1 cut fine1 until tender enough to be rubbed through a sieve4 ,one pint of milk thickened with one tablespoonful of butter and one tablespoonful of ,gold ,medal ,flour4 ,add celery salt1 or extract1 salt and pepper4 ,simmer ten minutes4 ,a cupful of scalded cream added just before serving is an addition4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,nevada ,transfer ,co4 ,we ,haul ,anything ,illustration ,,moving ,,packing and ,,storage ,concrete ,warehouse ,we check your baggage at your home4 ,no extra charge4 #adb ,e4 ,second ,st4 ,reno1 ,nevada ,,phone #cj 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,split ,,pea ,,soup ,,with ,,salt ,,pork ,wash a pint of split peas and cover with tepid water1 adding a pinch of soda2 let remain over night to swell4 ,in the morning put them in a kettle with three quarts of cold water1 adding half a pound of lean salt pork2 a teaspoonful of salt1 a little pepper4 ,cook gently for three hours1 stirring occasionally till the peas are all dissolved1 adding a little more boiling water to keep up the quantity as it boils away4 ,strain through a colander4 ,serve with small squares of toasted bread4 ,if not rich enough1 add a small piece of butter4 ,,bean ,,soup ,soak quart of white beans over night2 in morning pour off water2 add fresh1 and set over fire until skins will come off2 throw them into cold water1 rub well1 and skins will rise to top1 where they may be removed4 ,boil beans till perfectly soft1 allowing two quarts of water to one quart of beans2 mash beans1 add flour and butter1 which have been rubbed together1 also salt and pepper4 ,cut bread into small pieces1 toast and drop on soup when you serve4 ,,oyster ,,soup ,two quarts of oysters1 one quart of milk1 two tablespoonfuls of butter1 one teacupful hot water2 pepper and salt4 ,strain all the liquor from the oysters2 add the water and heat4 ,when near the boil1 add the seasoning1 then the oysters4 ,cook about five minutes from the time they begin to simmer1 until they 8ruffle40 ,stir in the butter1 cook one minute and pour into the tureen4 ,stir in the boiling milk1 and send to table4 ,,clam ,,soup ,boil juice of clams1 make a little drawn butter and mix with the juice2 stir until it boils1 chop up clams and put them in2 season to taste with pepper1 salt and little lemon juice2 cream or milk is to be added4 ,boil over slow fire about one hour4 ,,chicken ,,broth ,cut up a chicken into small pieces and put it in a deep earthen dish1 adding a quart of cold water1 and setting it over a boiling kettle4 ,cover closely and let it steam several hours until the meat of the chicken has become tender1 after which strain off the broth and let it stand over night4 ,skim off the fat in the morning and pour the broth into a bowl4 ,into the dish in which the broth was made put one-third of a teacupful rice in a teacupful of cold water1 and steam as before until the rice is soft2 then pour in the broth and steam an hour or two longer4 ,,cream ,,tomato ,,soup ,one can of tomatoes1 quart of fresh1 ripe tomatoes1 one-half cup rice1 two tablespoonfuls of butter and one of ,gold ,medal ,flour4 ,peel and slice the tomatoes and put over the fire in a granite kettle1 with one quart of cold water4 ,let them heat gradually and then add an additional quart of cold water4 ,when this boils1 put in the rice1 pepper and salt to taste1 and continue the boiling until the rice is tender2 then stir in ,gold ,medal ,flour and butter1 half teaspoonful baking soda and one pint of milk4 ,boil for a few minutes and serve4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,meacham's ,illustration ,,american ,,grocery ,,co4 ,phone ,your ,orders to #da ,our ,specials3 ,meacham's ,spoon ,brand ,coffee ,a ,silver ,spoon in each package ,m4 ,j4 ,b4 ,,coffee ,,tree ,,tea--,full ,weight ,folger's ,coffees1 ,spices1 ,extracts ,prompt ,delivery #bbf ,north ,virginia ,st4 ,illustration ,,reno1 ,,nevada 99 99 99 99 99 ,for ,quick ,service ,call ,up ,the ,eagle ,express ,phone #dib ,we do ,all ,kinds of ,hauling ,office #cf ,west ,second ,street ,,reno1 ,,nevada 99 99 99 99 99 ,,something ,,new6 ,mrs4 ,newlywed3 ,why bake your own bread when you can save time1 trouble and money in buying the ,prize ,bread of the ,world and delivered at your door daily8 ,the most delicious bread you ever tasted1 baked in a revolving oven4 ,equal distribution of heat to every loaf4 ,its golden brown color1 texture and taste1 always the same4 ,keeps practically fresh for three days4 ,only pure sweet milk #d per cent butter fat used4 ,baker's ,home-,made ,bakery goods4 ,,barker',s ,,bakery ,no4 #dh ,phone #dhh #cbi ,n4 ,sierra ,st4 ,reno1 ,nev4 99 99 99 99 99 ,,sporting ,,goods ,,chas4 ,,stever ,bicycles and ,sundries1 ,fishing ,tackle1 ,guns and ,ammunition ,baseball and ,tennis ,goods1 ,pocket ,cutlery1 ,skates ,sleds1 ,snow ,shoes1 ,skies1 ,etc4 #bcc ,sierra ,street ,phone #fdd ,,reno1 ,,nevada 99 99 99 99 99 ,,paige-,,detroit ,,motor ,,car ,,company ,manufacturers ,,detroit1 ,,michigan ,,service ,,station #aab ,north ,center ,street ,,reno1 ,,nevada ,illustration3 ,,paige ,the ,standard of ,value and ,quality ,illustration ,buy a ,real ,automobile #e ,passenger #abdj #g ,passenger #aebe ,j4 ,s4 ,malcolm ,son ,state ,distributors #aab ,north ,center ,street ,,reno1 ,,nevada 99 99 99 99 99 ,west #c;d ,street ,telephone #hfi ,crescent ,creamery ,co4 ,manufacturers of ,extra ,creamery ,butter ,illustration ,crescent ,creamery ,,blue ,,extra ,,ribbon ,,creamery ,,brand ,,butter ,,net ,,weight #b ,,lbs4 ,,reno1 ,,nev4 ,illustration ,made from the ,pure ,pasteurized ,cream ,illustration ,,john ,,chism1 ,manager ,,reno1 ,,nevada 99 99 99 99 99 ,,salads ,,ideas ,,in ,,salads ,prepare celery stalks very carefully by removing the stringy fiber until entirely free from shreds4 ,chop quite fine1 and to two cupfuls of celery add two cupfuls of chopped lettuce1 the latter crisp and fresh as possible4 ,season with salt1 pepper and thyme1 vinegar1 olive oil1 bay leaf4 ,if possible1 add half a teaspoonful shoyu1 or ,japanese sauce1 which greatly improves the flavor4 ,mix all thoroughly and then add crab1 shrimp1 sardine1 spiced mackerel or halibut filling4 ,boiled halibut1 chilled in salt water1 makes a good combination with crab1 and when broken into small portions and allowed to stand for an hour or so1 in the same salt water with crab1 can with difficulty be distinguished from the crab itself4 ,for sardine1 potato1 and meat salads1 a tablespoonful of onion juice is desirable4 ,make mayonnaise dressing by using the yolks of three or four eggs1 according to the quantity desired1 and after beating add1 drop by drop1 pure olive oil1 stirring constantly until the mixture begins to thicken4 ,then a larger quantity of oil may be stirred in until the mixture becomes of proper consistency1 about like heavy cream2 do not season until thickened for fear of curdling4 ,salt very sparingly1 and if desired sift in a little cayenne pepper1 a few drops of lemon1 two teaspoonfuls of spiced mustard vinegar from mustard pickles4 ,,chicken ,,salad ,cut cold roast or boiled chicken in small dice1 add celery cut fine1 season with salt and pepper4 ,mix with ,french dressing and put aside for an hour or more4 ,just before serving stir in some mayonnaise slightly thinned with lemon juice or ,french dressing1 arrange on lettuce leaves and cover with thick mayonnaise4 ,,crab ,,salad ,one pint of crab meat1 two stalks of celery1 cut fine2 one hard-boiled egg1 chopped fine1 and one tomato cut into small pieces2 season with salt1 pepper and vinegar1 mix in salad bowl1 garnishing it with crisp leaves of lettuce2 dress with mayonnaise dressing4 ,,lobster ,,salad ,cut the lobster into small squares and season with two tablespoonfuls of vinegar1 two of oil1 one teaspoonful of salt and pepper and let it stand in a cool place for an hour4 ,when ready to serve line the salad bowl with crisp lettuce leaves1 and after mixing the lobster thoroughly with mayonnaise place it on the lettuce4 ,serve with toasted crackers and cheese4 ,,salmon ,,salad ,remove bones and skin from salmon4 ,drain off liquid4 ,mix with ,french dressing or thin mayonnaise2 set away for awhile4 ,finish same as lobster salad4 ,other fish salads may be prepared in same manner4 ,,tomato ,,salad ,pare with sharp knife4 ,slice and lay in salad bowl4 ,make dressing in the following manner3 ,work up saltspoon of each of salt1 pepper and mustard1 two tablespoonfuls of salad oil1 adding a few drops at a time1 and1 when thoroughly mixed1 whip in with an egg1 beaten1 four tablespoonfuls vinegar2 toss up with fork4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,mr4 and ,mrs4 ,the ,,nevada ,,tea ,,store sincerely congratulates you on this auspicious occasion and wishes you all joy and happiness and trust that you will find this useful cook book helpful to you in your housekeeping duties4 ,the ,,nevada ,,tea ,,store also can be very helpful to you1 if you will do your trading with us and on your first order of goods we will allow you a special discount of #aj per cent1 in order to induce you to try our goods4 ,we roast all our ,coffee fresh every day and we manufacture all our ,baking ,powder and ,extracts4 ,make up your order for the following articles and phone to us and we will allow you a #aj per cent discount and also give you premium coupons3 ,teas1 ,coffees1 ,baking ,powder1 ,extracts1 ,spices1 ,chocolate and ,cocoa1 ,salad ,oil1 ,rice1 ,laundry and ,toilet ,soaps4 ,we also have a full line of ,bakery ,goods4 ,we pay all parcel post charges on out of town orders4 ,nevada ,tea ,store ,,phone #ihf-;,j #cdj ,n4 ,virginia ,street ,reno1 ,nevada 99 99 99 99 99 ,sierra ,beer for ,health ,phone #eha 99 99 99 99 99 ,,cold ,,slaw ,chop or shred a small white cabbage4 ,prepare a dressing in the proportion of one tablespoonful of oil to four of vinegar1 a teaspoonful mustard1 salt and sugar1 and pepper4 ,pour over the salad1 adding1 if you choose1 three tablespoonfuls of minced celery2 toss up well and put in a glass bowl4 ,,potato ,,salad ,four large potatoes1 one-half a small onion1 a little celery1 chopped fine4 ,if the potatoes have been boiled in their skin they are better4 ,the dressing consists of one cupful of cream1 one tablespoonful of corn starch1 one egg1 two tablespoonfuls of butter1 three tablespoonfuls of vinegar1 one-half teaspoonful of mustard1 one of sugar1 salt and pepper to taste4 ,,celery ,,salad ,two bunches celery1 one tablespoonful salad oil1 four tablespoonfuls of vinegar1 one teaspoonful of sugar1 pepper and salt4 ,wash and scrape celery2 lay in ice-cold water until dinner time4 ,then cut into inch lengths1 add above seasoning4 ,stir well together with fork and serve in salad bowl4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,apple ,,salad ,,with ,,herrings ,,or ,,cardellen #a pound apples1 #b hard-boiled eggs1 gill vinegar1 teaspoonful chopped onion1 #d ounces chopped ,sardellen or pickled herrings1 #d tablespoonfuls salad oil1 #a teaspoonful capers1 ,sugar to taste4 ,soak the herrings or ,sardellen1 then chop them finely and mix with the oil1 vinegar1 hard-boiled eggs 7chopped finely7 and the capers4 ,add the apples1 cut into tiny dice1 flavor with pepper and sugar1 and mix all thoroughly4 ,,egg ,,salad ,cut hard-boiled eggs in half lengths1 rub their yolks through a sieve1 mix with equal weight of ,parmesan cheese1 season with chopped chives1 pepper and salt1 and enough butter to moisten4 ,fill the whites with this mixture1 serve on lettuce1 and garnish with sliced tomatoes4 ,,endive ,,salad #a head endive1 ,french salad dressing1 #d hard cooked eggs1 #a pint boiled potatoes1 sliced4 ,wash and dry endive picked off the green outer leaves and use only the light-colored feathery leaves4 ,arrange on salad dish with white leaves in center4 ,place eggs1 cut into quarters lengthwise1 around carefully1 and mix with potatoes and pour over all ,french dressing4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,,egg ,,salad ,boil six eggs until the yolks are very mealy4 ,boil also one dozen medium-sized potatoes1 with jackets on4 ,peel eggs and potatoes and cut in dice4 ,add two slices onions4 ,put first a layer of one1 then of the other1 until all is used4 ,pour over it some cream salad dressing4 ,a ,,delicious ,,salad ,,for ,,stuffed ,,peppers ,one can of sardines picked into fine pieces with a fork1 two tablespoonfuls of chopped olives1 two tablespoonfuls of chopped pickles1 mayonnaise dressing and salt and pepper to taste4 ,remove the seeds1 membrane and stem end from the peppers and soak in salt water4 ,mix the olives1 pickles1 etc41 with the sardines and add enough mayonnaise dressing to hold it together4 ,then drain the peppers dry and fill with the salad4 ,garnish the plate with lettuce leaves and olives4 ,,sardine ,,sandwich ,take one can of sardines1 remove the back-bone from the fish1 add juice of one lemon1 one tablespoonful of ,worcestershire sauce4 ,mix the above thoroughly and spread on buttered bread4 ,before placing layers of bread together1 add a few slices of pickled onions4 ,,sardine ,,paste ,work required amount of sardines into a paste with a broad knife or spatula4 ,add to this very tiny pickled onions1 the quantity depending upon the taste1 about one-quarter as much onion as paste1 is good4 ,season with ,worcestershire sauce1 salt1 pepper1 paprika1 celery salt and a liberal amount of lemon juice4 ,this is delicious for sandwiches1 to serve on small pieces of toast with cocktails1 or on crackers with salad4 ,,sandwiches ,take each fish1 lightly scrape off skin and remove the tail1 and pick the meat into convenient sized pieces with a fork4 ,put the pieces into a bowl of lemon juice and let stand a few minutes4 ,then drain and spread on thin slices of bread between fresh lettuce leaves4 ,if the 8,soused0 ,sardines are used1 substitute mayonnaise dressing for the lemon juice4 ,,sardine ,,sandwiches ,very tasty sandwiches can be prepared by mincing fish with half the quantity of hard-boiled eggs and moistening with mayonnaise dressing4 ,place this mixture between thin slices of bread and cut into small squares with a sharp knife4 ,,chicken ,,and ,,lobster ,,salad chicken1 pound tinned peas1 #a tablespoonful chopped parsley and olives1 #a pound tinned lobster1 ,mayonnaise dressing1 pint oil4 ,remove the meat from bones and cut up into small pieces4 ,sprinkle over with lemon juice and stand on one side for thirty minutes4 ,then mix with peas1 stir the chopped parsley and olives into a mayonnaise and mix all well together4 ,garnish with gherkins and tiny onions4 ,asparagus may be substituted for peas4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,cabbage ,,salad a la ,,calais ,first make a dressing in the following manner3 ,take two raw eggs1 two level teaspoonfuls of salt and two level teaspoonfuls of dry mustard and a quarter teaspoonful of cayenne pepper or paprika and about five teaspoonfuls of sugar and one tablespoonful of butter and add two tablespoonfuls of milk1 mix well and beat with a fork4 ,then take one cup of vinegar and boil separately1 pour slowly over the other mixture and when this is done boil slowly until thick4 ,grind up a fair-sized head of cabbage1 one medium sized onion and two green peppers from which the seeds and fibre have been removed4 ,then mix with the dressing and serve4 ,,hot ,,slaw ,pick off the bad leaves from head of small cabbage1 slice or cut the cabbage very thin1 scald it #e minutes in #b quarts of boiling water and drain through a colander4 ,mix it well with a sauce made of cup of hot vinegar1 #a cup of sour cream1 yolks of #b eggs1 #c tablespoonfuls of oil1 salt and pepper to taste4 ,,jellied ,,chicken ,,and ,,celery ,,salad ,make the chicken jelly and set it in a border mould4 ,chop three bunches of celery1 and mix with one can of asparagus tips4 ,when the jelly is cold set on a platter1 and heap the celery and asparagus in the center4 ,slice four hard-boiled eggs and lay around the jelly in little piles1 alternating with mayonnaise dressing4 ,this is also nice made with fruit jelly with fruit in center1 omitting the egg and using ,french dressing made with lemon instead of the mayonnaise4 ,,romaine ,,salad ,take the heart of a ,romaine1 don't wash1 but wipe with a clean towel1 one-half pint of cream1 mix in pepper and salt to taste4 ,this is the proper way to eat ,romaine1 and the only way it is served in ,paris1 especially in private families4 ,no dressing4 ,,mayonnaise ,,dressing ,put the yolk of an egg into a cup with salt-spoonful of salt1 and beat until light1 one-half teaspoonful of mustard and beat again4 ,then add olive oil1 drop by drop1 then a few drops of vinegar and the same of lemon juice4 ,continue this process until the egg has absorbed a little more than a half a teacup of oil2 finish by adding a very little cayenne pepper and sugar4 ,,french ,,dressing ,mix one-fourth of a teaspoonful of salt1 dash of white pepper1 #c tablespoonfuls olive oil4 ,stir for few minutes1 then gradually add #a tablespoonful vinegar1 stirring rapidly until mixture is slightly thickened and vinegar cannot be noticed4 ,mixture will separate in about twenty minutes4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,peoples ,fish ,market ,f4 ,g4 ,,liston ,the ,fish ,king ,illustration ,,fresh ,fish1 ,oysters1 ,crabs1 ,shrimps1 ,mussells and ,clams ,illustration ,,phone #gbe ,illustration #bh ,w4 ,second ,street ,reno1 ,nevada 99 99 99 99 99 ,,fish ,,to ,,fry ,,fish ,after the fish is well cleansed1 lay it on a folded towel and dry out all the water2 when well wiped and dry1 roll it in wheat flour1 rolled crackers1 grated stale bread or ,indian meal1 whichever may be preferred2 ,gold ,medal ,flour will generally be liked4 ,have a thick-bottomed frying-pan with plenty of sweet lard salted 7a tablespoonful of salt to each pound of lard7 for fresh fish which have not been previously salted2 let it become boiling hot1 then lay the fish in and let it fry gently until one side is a fine1 delicate brown1 then turn the other2 when both are done take it up carefully and serve quickly1 or keep it covered with a tin cover1 and set the dish where it will keep hot4 ,,to ,,broil ,,fish ,rub the bars of your gridiron with dripping or a piece of beef suet1 to prevent the fish from sticking4 ,put a good piece of butter into a dish1 enough salt and pepper to season the fish4 ,lay the fish on it when it is broiled1 and with a knife put the butter over every part4 ,serve very hot4 ,,to ,,bake ,,fish ,,whole ,cut off the head and split the fish down nearly to the tail2 prepare a dressing of bread1 butter1 pepper and salt1 moisten with a little water4 ,fill the dish with this dressing1 and bind it together with a piece of string2 lay the fish on a bake-pan and pour round it a little water and melted butter4 ,baste frequently4 ,a good-sized fish will bake in an hour4 ,serve with the gravy of the fish1 drawn butter4 ,,broiled ,,salt ,,mackerel ,freshen by soaking it over night in water1 being careful that the skin lies uppermost4 ,in the morning dry it without breaking1 cut off the head and tip of the tail1 place it between the bars of a buttered fish-gridiron1 and broil to a light brown2 lay it on a hot dish1 and dress with a little butter1 pepper1 and lemon juice1 vinegar4 ,,codfish ,,balls ,put fish in cold water1 set on back of stove2 when water gets hot1 pour off and put cold again until fish is sufficiently fresh2 then pick it up4 ,boil potatoes and mash them1 mix fish and potatoes together1 while potatoes are hot1 taking two-thirds potatoes and one-third fish4 ,put in plenty of butter2 make into balls and fry in plenty of lard4 ,have lard hot before putting in balls4 ,variation may be had by rolling each ball in beaten egg1 then in dry bread crumbs before frying4 ,,fish ,,steaks ,,fried ,cut the slices of fresh fish three-quarters of an inch thick1 sprinkle with ,gold ,medal ,flour1 or cornmeal slightly salted or dip them in eggs lightly salted and roll in crumbs2 fry a light brown4 ,salmon or any other large fish can be fried this way4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,creamed ,,fish ,pick 7not shred7 one cupful of codfish2 place in a spider and fill and cover with cold water4 ,stir a moment over the fire and pour off the water4 ,stand on the stove1 cover the fish with one and one-half pints of milk and a large tablespoonful of butter4 ,stir into a cup of cold cream two tablespoonfuls of ,gold ,medal ,flour and when the milk on the stove is about to boil mix this with it4 ,when the mixture has thickened stand where it will boil no longer and stir into it one egg4 ,serve at once4 ,,fish ,,chowder ,two pounds of fresh white fish1 a quarter of a pound of bacon1 five small potatoes1 one small onion1 six tomatoes1 one quart of milk1 butter the size of a small hen's egg and a teaspoon ,gold ,medal ,flour4 ,pick the fish to pieces4 ,remove the bone and skin2 cut potatoes into small squares2 the bacon in small pieces2 rub the butter and flour to a cream4 ,spread in a granite kettle half of the potatoes1 then half of the fish1 then sprinkle in the minced onions1 then the bacon1 then half of the tomatoes4 ,then a shake of salt and pepper2 add the rest of the fish1 tomatoes1 potatoes1 and more salt and pepper1 using in all one teaspoon of salt and one-fourth teaspoon of pepper4 ,cover with water1 let simmer for half an hour4 ,scald the milk1 put a pinch of soda into the chowder and stir2 add the hot milk to the butter and flour2 stir smooth2 then add to the chowder4 ,serve very hot4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,fish ,,balls ,the remnants of any cold fish can be used by breaking the fish to pieces with a fork1 removing all the bones and skin1 and shredding very fine4 ,add an equal quantity of mashed potatoes1 make into a stiff batter with a piece of butter and some milk1 and a beaten egg4 ,flour your hands and shape the mixture into balls4 ,fry in boiling lard or drippings1 to a light brown4 ,,fish ,,croquettes ,take remnants of boiled cod1 salmon or halibut and pick the flesh out carefully4 ,mince it moderately fine4 ,stir a piece of butter1 a small spoon ,gold ,medal ,flour and some milk over fire until they thicken4 ,then add pepper1 salt and a little grated nutmeg1 together with finely-chopped parsley1 and then the minced fish4 ,when very hot remove from the fire1 turn on a dish to get cold1 then shape and finish the croquettes4 ,,clams ,,and ,,rice ,chop fine one onion and a small piece of ham or pork2 add a bruised clove of garlic1 one cupful of tomatoes and a little saffron water2 stew all together for a few minutes1 then add a pint of well scrubbed small clams1 still in the shell2 steam a half hour in a tightly covered dish2 then add one cupful of well washed rice and about one pint of water2 season with salt and cook until the rice is done4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,chafing ,,dish ,,recipe ,skin the fish and lay on brown paper for a few minutes4 ,then dip in beaten egg and roll in finely powdered cracker crumbs4 ,place butter in a chafing dish so that when melted it will cover bottom of the dish to the depth of three-eighths of an inch4 ,when hot place the sardines in and cook until nicely browned1 being careful not to let them burn4 ,serve on a lettuce leaf with mayonnaise dressing4 ,,sardine ,,balls ,pick required number of sardines into fine pieces1 season to taste with salt1 pepper and onion juice4 ,make into small balls1 handling as little as possible4 ,when the chafing dish 7or saucepan7 is hot1 butter the balls enough to prevent sticking1 place in pan1 and shake gently for a few minutes until brown4 ,serve hot4 ,,shrimp ,have a pint of shelled shrimps4 ,then make a thick sauce2 a heaped teaspoonful ,gold ,medal ,flour1 half an ounce butter and a quarter pint of milk4 ,flavor it with a little mace1 pepper and salt4 ,stir in the shrimps4 ,when well heated pour the whole out onto a hot dish1 trim the dish round with cold boiled rice1 and serve4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,sardines a la ,,cambridge ,take a can of good sardines 78,mustard071 remove the backbone and outside skin and rub the meat through a sieve2 mix with it minced raw oysters1 the yolks of two hard-boiled eggs1 a tiny dust of paprika1 three ounces of fresh bread crumbs1 one and a half ounces of warm butter1 and the liquor from the oysters1 and the yolks of two raw eggs4 ,divide the mixture into portions about the size of walnuts1 roll each up in ,gold ,medal ,flour and dip into beaten egg and then into freshly made bread crumbs1 and put into a frying basket and fry for three or four minutes in clean boiling fat4 ,dish up in a pile on a hot dish on a dish paper1 and serve hot4 ,garnish with a little fresh parsley around the dish4 ,remove the skin from a can of sardines and place them in a pan1 add a piece of butter1 a glass of white wine1 a few shrimp1 a dozen oysters1 a few mushrooms and a few crusts of bread fried in butter1 and when all is well cooked make the following sauce3 ,place in a pan a piece of butter the size of an egg and melt1 then add a spoonful ,gold ,medal ,flour and when brown1 half a glass of the above mixture except the fish2 use a wooden spoon4 ,when the sauce is made1 add the yolk of an egg and take from the fire4 ,place the fish in a dish1 spread on the sauce1 and put in a warm oven for fifteen minutes and serve4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,sierra ,,beer ,,for ,,health--,phone #eha 99 99 99 99 99 ,,scalloped ,,sardines ,one can of sardines1 one cupful of sauce 7as below71 five or six soda crackers4 ,pick the fish over1 removing back-bone and tail1 and flake with a fork4 ,place a layer of the sardines in an agate baking dish1 cover with the sauce1 then a layer of the cracker crumbs1 another layer of sardines1 and so on until the fish is all used4 ,cover the top layer with cracker crumbs and bake in a hot oven until brown4 ,prepare the fish sauce as follows3 ,,sauce--,two tablespoonfuls each of ,gold ,medal ,flour1 butter1 cup hot milk1 salt and pepper to taste4 ,melt the butter in sauce-pan until it bubbles1 then add the flour1 salt and pepper until smooth1 and pour the hot milk in gradually1 stirring each time4 ,cook until it thickens4 ,this is a good sauce to serve with any fish4 ,,lobster ,,newburg ,season one pint diced lobster with half teaspoon salt1 dash cayenne1 pinch nutmeg4 ,put in sauce-pan with two tablespoons butter2 heat slowly4 ,add two tablespoons sherry2 cook six minutes2 add one-half cup cream beaten with yolks two eggs1 stir till thickened4 ,take quickly from fire4 ,,stewed ,,mussels ,take about five dozen good-sized mussels1 clean and then boil them until shells open4 ,put very little water on when boiling them1 for when they are heated they let out plenty of juice themselves4 ,when they are cooked take from shell and pick over4 ,put in a saucepan a piece of butter and some onions2 fry until brown and add the mussels1 a can of tomatoes and two cupfuls of the juice and stew all together for about fifteen minutes4 ,salt and pepper to taste1 and lastly thicken the gravy with some ,gold ,medal ,flour dissolved in cold water4 ,,deviled ,,crab ,one cup crab meat1 picked from shells of well-boiled crabs1 two tablespoons fine bread crumbs or rolled crackers1 yolk two hard-boiled eggs1 chopped juice of a lemon1 one-half teaspoon mustard1 a little cayenne pepper and salt1 one cup good drawn butter4 ,mix one spoon crumbs with chopped crab meat1 yolks1 seasoning1 drawn butter4 ,fill scallop shells--large clam shell will do--with mixture2 sift crumbs over top1 heat to slight brown in quick oven4 ,,creamed ,,crab ,melt a half inch slice butter1 add half a cup ,gold ,medal ,flour1 stir all the time2 to this add three cups of milk and one cup of cream2 season with salt1 red pepper and one tablespoonful ,worcestershire sauce4 ,cook ten minutes4 ,add the picked meat of three crabs and a small bottle of mushrooms4 ,let it come to a boil once4 ,serve in ramikins4 ,,clam ,,chowder ,twenty-five clams1 chopped--not fine--one-half pound salt pork chopped fine1 six potatoes sliced thin1 four onions sliced thin4 ,put pork in kettle2 after cooking a short time add potatoes1 onions and juice of clams4 ,cook two and one-half hours1 then add clams2 fifteen minutes before serving add two quarts of milk4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,poultry and ,game ,,roast ,,turkey ,carefully pluck the bird and singe off the down with lighted paper2 break the leg bone close to the foot1 hang up the bird and draw out the strings of the thigh4 ,never cut the breast2 make a small slit down the back of the neck and take out the crop that way1 then cut the neck bone close1 and after the bird is stuffed the skin can be turned over the back and the crop will look full and round4 ,cut around the vent1 making the hole as small as possible1 and draw carefully1 taking care that the gall bag and the intestines joining the gizzard are not broken4 ,open the gizzard1 take out the contents and detach the liver from the gall bladder4 ,the liver1 gizzard and heart1 if used in the gravy1 will need to be boiled an hour and a half and chopped as fine as possible4 ,wash the turkey and wipe thoroughly dry1 inside and out2 then fill the inside with stuffing1 and sew the skin of the neck over the back4 ,sew up the opening at the vent1 then run a long skewer into the pinion and thigh through the body1 passing it through the opposite pinion and thigh4 ,put a skewer in the small part of the leg1 close on the outside and push it through4 ,pass a string over the points of the skewers and tie it securely at the back4 ,sprinkle well with ,gold ,medal ,flour1 cover the breast with nicely-buttered white paper1 place on a grating in the dripping-pan and put in the oven to roast4 ,baste every fifteen minutes--a few times with butter and water1 and then with the gravy in the dripping-pan4 ,do not have too hot an oven4 ,a turkey weighing ten pounds will require three hours to bake4 ,,roast ,,goose ,get a goose that is not more than eight months old1 and the fatter it is the more juicy the meat4 ,the dressing should be made of three pints of bread crumbs1 six ounces of butter1 a teaspoonful each of sage1 black pepper and salt and chopped onions4 ,don't stuff very full1 but sew very closely so that the fat will not get in4 ,place in a baking pan with a little water1 and baste often with a little salt1 water and vinegar4 ,turn the goose frequently so that it may be evenly browned4 ,bake about #b hours4 ,when done1 take it from the pan1 drain off the fat and add the chopped giblets1 which have previously been boiled tender1 together with the water in which they were done4 ,thicken with ,gold ,medal ,flour and butter rubbed together2 let boil1 and serve4 ,,baked ,,chicken ,take a plump chicken1 dress and lay in cold salt water for half hour1 put in pan1 stuff and sprinkle with salt and pepper2 lay a few slices of fat pork4 ,cover and bake until tender1 with a steady fire4 ,baste often4 ,turn so as to have uniform heat4 ,,chicken--,,southern ,,style ,wash your chicken thoroughly in soda and water4 ,dry and disjoint4 ,put one and one-half cups of cold water in a porcelain pot 7,dutch oven preferred72 pack chicken in closely4 ,mince two small onions1 one kernel garlic1 little parsley and sprinkle over chicken4 ,cover closely and let simmer for three hours4 ,one-half hour before done season with salt and pepper4 ,don't lift cover during the cooking4 ,when done remove chicken and thicken gravy with a little ,gold ,medal ,flour4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,wild ,,ducks ,nearly all wild ducks are liable to have a fishy flavor1 and when handled by inexperienced cooks1 are sometimes uneatable from this cause4 ,before roasting them guard against this by parboiling them with a small carrot1 peeled1 put within each4 ,this will absorb the unpleasant taste4 ,an onion will have the same effect2 but unless you mean to use onion in the stuffing1 the carrot is preferable4 ,,roast ,,wild ,,duck ,parboil as above directed2 throw away the carrot or onion1 lay in fresh water one-half of an hour2 stuff with bread crumbs1 season with pepper1 sage1 salt and onion1 roast until brown1 basting for half the time with butter and water1 then with drippings4 ,add to the gravy1 when you have taken up the ducks1 a teaspoonful of currant jelly and a pinch of cayenne pepper4 ,thicken with browned flour and serve in a tureen4 ,,pigeon ,,pie ,clean and truss three or four pigeons1 rub outside with a mixture of pepper and salt2 rub inside with a bit of butter1 fill with a bread-and-butter stuffing1 or mashed potatoes2 sew up the slit1 butter the sides of a tin basin or pudding dish1 and line 7the sides only7 with pie paste1 rolled to quarter of an inch thickness2 lay the birds in2 for three large tame pigeons1 cut quarter of a pound of sweet butter and put it over them1 strew over a large teaspoonful of salt and a small teaspoonful of pepper1 with finely cut parsley2 dredge a large teaspoonful of ,gold ,medal ,flour over2 put in water to nearly fill the pie2 lay skewers across the top1 cover with a puff paste crust2 cut a slit in the middle1 ornament the edge with leaves1 braids1 or shells of paste1 and put in a moderately hot or quick oven for one hour2 when nearly done brush the top over with the yolk of an egg beaten with a little milk1 and finish4 ,the pigeons for this pie may be cut in two or more pieces1 if preferred4 ,any small birds may be done in this manner4 ,,roast ,,pigeon ,clean and truss two young pigeons1 mince the liver1 and mix with them two ounces of finely grated bread crumbs1 two ounces of fresh butter1 finely chopped onion1 a teaspoonful shredded parsley1 a little salt1 pepper1 nutmeg4 ,fill birds with this forcemeat1 fasten a slice of fat bacon over the breast of each1 and roast4 ,make a sauce by mixing a little water with the gravy which drops from the birds1 and boiling it with a little thickening2 season it with pepper1 salt and chopped parsley4 ,,quail ,,on ,,toast ,take five quail1 but don't remove the legs1 for you would lose all the taste of the game4 ,wipe them well2 string them tight1 so as to raise the breasts4 ,put a little butter on each1 a little lemon juice1 and inside each the quarter of a lemon without the peel4 ,then put a very thin slice of pork1 about two inches square1 around each quail1 with two or three cuts in each side1 and string it tight4 ,let cook on a good fire1 and when they are nearly well done1 for white meat game must be well done1 cut the strings2 dress nicely on toast and serve hot4 ,pour the juice on the quail after having taken the fat off1 and put some slices of lemon around the dish1 one for each quail4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,sierra ,beer for ,health ,phone #eha 99 99 99 99 99 ,,roast ,,tame ,,duck ,take a young farmyard duck fattened at liberty1 but cleansed by being shut up two or three days and fed on barley meal and water4 ,pluck1 singe and empty2 scald the feet1 skin and twist round on the back of the bird2 head1 neck and pinions must be cut off1 the latter at the first joint1 and all skewered firmly to give the breast a nice plump appearance4 ,for stuffing1 one-half pound of onions1 one teaspoonful of powdered sage1 three tablespoonfuls of bread crumbs1 the liver of a duck parboiled and minced with cayenne pepper and salt4 ,cut fine onions1 throwing boiling water over them for ten minutes2 drain through a gravy strainer1 and add the bread crumbs1 minced liver1 sage1 pepper and salt to taste2 mix1 and put inside the duck4 ,this amount is for one duck1 more onion and more sage may be added1 but the above is a delicate compound not likely to disagree with the stomach4 ,let the duck be hung a day or two1 according to the weather1 to make the flesh tender4 ,roast before a brisk1 clear fire1 baste often1 and dredge with flour to make the bird look frothy4 ,serve with a good brown gravy in the dish1 and apple sauce in a tureen4 ,it takes about an hour4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,rabbit ,,pie ,cut a rabbit into seven pieces1 soak in salted water one-half hour and stew until half done in enough water to cover it4 ,lay slices of pork in the bottom of a pie dish and upon these a layer of rabbit4 ,then follow slices of hard-boiled egg1 peppered and buttered4 ,continue until the dish is full1 the top layer being bacon4 ,pour in the water in which the rabbit was stewed1 and adding a little ,gold ,medal ,flour1 cover with puff paste1 cut a slit in the middle and bake one hour1 laying paper over the top should it brown too fast4 ,,venison ,,steak ,,broiled ,take the leg and cut slices from it1 having a quick1 clear fire4 ,turn them constantly4 ,they should be served underdone4 ,butter both sides of the steak2 sprinkle salt and pepper over the venison1 garnish with parsley and accompanying it by a jelly sauce4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,stuffings ,,chestnut ,,stuffing ,,for ,,poultry ,one pint fine bread crumbs1 one pint shelled and boiled ,french chestnuts chopped fine1 salt1 pepper1 and chopped parsley to season1 one-half cup melted butter4 ,,oyster ,,stuffing ,,for ,,poultry ,substitute small raw oysters1 picked and washed1 for chestnuts in above recipe4 ,,celery ,,stuffing ,substitute finely cut celery for chestnuts4 ,,stuffing ,,for ,,tomatoes1 ,,green ,,peppers1 ,,etc4 ,one cup dry bread crumbs1 one-third teaspoonful salt1 one-quarter teaspoonful pepper1 one teaspoonful onion juice1 one tablespoonful chopped parsley1 two tablespoonfuls melted butter4 ,hominy1 rice1 or other cooked cereal may take the place of crumbs4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,lamb ,,and ,,veal ,,stuffing ,three cups stale bread crumbs1 three onions chopped fine1 one teaspoonful salt1 one-half teaspoonful white pepper1 two tablespoonfuls chopped parsley1 one-half cup melted butter or suet4 ,,stuffing ,,for ,,pork ,three large onions parboiled and chopped1 two cups fine bread crumbs1 two tablespoonfuls powdered sage1 two tablespoonfuls melted butter1 or pork fat1 salt and pepper to taste4 ,,sage ,,stuffing ,,for ,,geese ,,and ,,ducks ,two chopped onions1 two cups mashed potatoes1 one cup bread crumbs1 salt1 pepper1 and powdered sage to taste4 ,,poultry ,,stuffing ,one quart stale bread crumbs1 salt1 pepper1 and powdered thyme to season highly1 one-half cup melted butter4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,meats ,,roast ,,pig ,select a pig about six weeks old1 wash it thoroughly inside and outside2 wipe dry with a towel1 salt inside and stuff it with a rich fowl dressing1 making it plump4 ,sew it up1 place it in the dripping pan1 salt and pepper the outside4 ,pour a little water into the dripping pan1 baste with butter and water a few times as the pig warms1 afterward with gravy from the dripping pan4 ,roast from two to three hours4 ,make the gravy by skimming off most of the grease2 stir in the pan a good tablespoonful of ,gold ,medal ,flour1 turn in the water to make it the right thickness1 season and let all boil up once4 ,strain and turn into the gravy dish4 ,place the pig upon a large platter surrounded with parsley4 ,send to the table hot4 ,in carving1 cut off the head first2 split the back1 take off the hams and shoulders and separate the ribs4 ,,baked ,,ham ,put a medium-sized ham in a pot and cover with sweet cider4 ,let it simmer gently for three and one-half hours4 ,skim frequently to remove the grease as it rises4 ,when tender take out and remove the rind2 cut the fat on top into diamonds and in each diamond stick a clove2 then rub over the top of the ham one-half of a cupful of maple syrup1 place in the oven and bake slowly for forty-five minutes4 ,,to ,,roast ,a ,,leg ,,of ,,pork ,choose a small leg of fine young pork2 cut a slit in the knuckle with a sharp knife1 and fill the space with sage and onions1 chopped1 and a little pepper and salt4 ,when one-half done1 score the skin in slices1 but do not cut deeper than the outer rind4 ,apple sauce should be served with it4 ,,salt ,,pork1 ,,cream ,,gravy1 ,,southern ,,style ,cut sweet cured salt pork into half-inch slices1 put into saucepan1 cover with cold water and bring to boiling point4 ,drain off water1 add cold water1 stand a few minutes1 roll in ,gold ,medal ,flour1 two parts1 corn starch1 one part1 mixed and seasoned with white pepper4 ,have one tablespoonful of hot bacon fat in the frying pan to prevent pork from sticking4 ,pour off fat as it melts while frying1 brown and fry until reduced one-half4 ,for one and one-half cups cream gravy allow three spoonfuls melted fat1 add two level tablespoonfuls corn starch4 ,cook three minutes in the hot fat without browning1 then add one and one-half cups milk1 one-quarter teaspoonful salt1 and cook until smoothly thickened4 ,serve for breakfast with baked potatoes and hot biscuit4 ,,roast ,,spare-,,rib ,trim the ragged ends of a spare-rib neatly1 crack the ribs across the middle1 rub with salt and sprinkle with pepper4 ,fold over1 stuff with a turkey dressing1 sew up tightly1 place in dripping pan with a pint of water1 baste often1 turning it once or twice so as to bake both sides a rich brown4 ,,pork ,,chops ,,with ,,tomato ,,gravy ,trim off skin and fat2 rub the chops over with a mixture of powdered sage and onion2 put small pieces butter into frying-pan2 put in the chops and cook slowly1 as they should be well done4 ,place chops on hot dish2 add a little hot water to gravy in pan1 one large spoon butter rolled in ,gold ,medal ,flour1 pepper1 salt and sugar1 and one-half cup juice drained from can tomatoes4 ,stew five minutes and pour over the chops and serve4 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,pork ,,and ,,beans ,soak one quart white beans over night in cold water4 ,drain1 add fresh water and simmer till tender4 ,put in baking pan and place in center one-half pound fat salt pork1 parboiled4 ,mix one teaspoon salt1 one-half teaspoon mustard and one tablespoon molasses2 add this to the beans1 with enough boiling water to cover4 ,bake eight hours in a moderate oven1 adding more water as necessary4 ,,fillet ,,of ,,mutton ,cut a fillet1 or round1 from a leg of mutton2 remove all the fat from the edges1 and take out the bone2 rub it all over with a very little pepper and salt2 have ready a stuffing of finely minced onions1 bread crumbs and butter1 well seasoned and mixed2 fill with this the place of the bone2 make deep incisions or cuts all over the surface of the meat and fill them closely with the same stuffing2 bind a piece of cloth around the meat to keep it in shape1 and stew with just enough water to cover it2 let it cook slowly and steadily from four to six hours1 in proportion to its size and toughness1 skimming frequently4 ,when done1 serve with its own gravy4 ,,shoulder ,,of ,,veal ,remove the bone1 and fill the space it occupied with a dressing made as for turkey or chicken2 keep well basted and proceed as with above4 ,a fillet of veal may be prepared in the same way1 by removing the leg bone with a sharp knife4 ,,to ,,fry ,,tripe ,cut in pieces convenient for serving2 beat an egg lightly and dip each piece in the egg4 ,have your frying-pan hot and fry brown in butter4 ,it will take a good deal of butter to make it nice and keep from burning4 ,,beef ,,omelet ,one and one-half pounds of good beefsteak chopped fine1 one cup suet1 two slices of wheat bread soaked in water1 two eggs and half a cup of sweet cream2 season well with salt and pepper4 ,mold into a loaf or roll and bake three-fourths of an hour1 basting frequently4 ,,roast ,,beef ,to roast in a cooking stove1 the fire must have careful attention lest the meat should burn4 ,lay it1 well-floured1 and seasoned1 into a dripping pan1 with rather more than enough water to cover the bottom2 turn the pan around often1 that all parts may be equally roasted1 and baste frequently4 ,the oven should be quite hot when the beef is first put in that the outside may cool quickly and thus retain the juices4 ,a large roast of eight or ten pounds is much better and more economical than a small one1 even in a small family4 ,allow a quarter of an hour for every pound of meat if you like it rare4 ,it can be re-roasted on the next day4 ,if much remains serve cold on the next1 or in very thin slices2 dip each one in flour1 then chop two onions fine1 place a layer of meat in a baking dish and sprinkle it with salt1 pepper and onion2 above this place a layer of sliced or canned tomatoes2 alternate the layers till the dish is nearly full1 moisten with the gravy1 place a layer of tomatoes upon the top1 fill with boiling water1 cover with a plate and bake two hours4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,california ,market ,james ,daniel1 ,prop4 ,,phone #ecg ,finest class of ,beef1 ,pork1 ,mutton and ,sausage always ready and on sale to families at ,popular ,prices ,we handle ,poultry also ,wagon will call and make deliveries ,,try ,,our ,,meats #cee ,n4 ,virginia ,street ,reno1 ,nevada 99 99 99 99 99 ,,roast ,,loin ,,of ,,veal ,leave in the kidney1 around which put considerable salt4 ,make a dressing the same as for fowls2 unroll the loin1 put the stuffing well around the kidney1 fold and secure with several coils of white cotton twine wound around in all directions2 place in a dripping pan1 with the thick side down1 and put in a rather hot oven1 letting it cool down to moderate2 in one-half hour add a little hot water to the pan1 and baste often2 after half an hour turn over the roast and when done sprinkle lightly with ,gold ,medal ,flour and baste with melted butter4 ,before serving carefully remove the twine4 ,a roast of four or five pounds will bake in about two hours4 ,for a gravy skim off some of the fat if there is too much in the drippings2 dredge in ,gold ,medal ,flour2 stir until brown1 add hot water if necessary2 boil a few minutes1 stir in sweet herbs as fancied and put in a gravy boat4 ,serve with green peas and lemon jelly4 ,,entree ,,of ,,veal ,take a piece of butter the size of an egg1 three pounds of raw veal1 one teaspoonful salt1 one of pepper and two eggs4 ,chop fine and mix together1 adding two tablespoonfuls of water4 ,mold this into a loaf1 then roll into two tablespoonfuls of pounded crackers and bake two hours4 ,when cold1 slice4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,fried ,,sweetbreads ,for every mode of dressing they should be prepared by half boiling1 and then putting them in cold water2 this makes them whiter and firmer4 ,dip in beaten egg and then in bread crumbs1 pepper and salt and fry in lard4 ,serve with peas or tomatoes4 ,,veal ,,cutlets1 ,,breaded ,trim and flatten the cutlets1 add pepper and salt1 and roll in beaten egg1 then in cracker crumbs4 ,fry in good dripping1 turn when the lower side is brown4 ,drain off the fat1 squeeze a little lemon juice upon each1 and serve in a hot flat dish4 ,,calves ,,liver ,,and ,,bacon ,cut liver in one-half inch slices1 soak in cold water twenty minutes1 drain1 dry and roll in ,gold ,medal ,flour4 ,have pan very hot4 ,put in bacon thinly sliced1 turn until brown2 put on hot platter4 ,fry liver quickly in the hot fat1 turning very often4 ,when done1 pour off all but one or two tablespoons fat1 dredge in ,gold ,medal ,flour until it is absorbed1 and stir till brown4 ,add hot water gradually to make smooth gravy1 season and boil one minute4 ,serve separately4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,veal ,,loaf ,three pounds chopped veal1 one pound fresh pork chopped fine1 three well beaten eggs1 butter size of an egg1 one pint of bread crumbs1 #a tablespoon of salt1 #a teaspoon black pepper1 one-half teaspoon each of thyme and sage4 ,make into loaf1 take piece of white muslin and wrap securely1 also the ends4 ,place in a baking pan with very little water4 ,baste often4 ,turn so as to brown both sides4 ,leave in cloth until cold4 ,,beefsteak ,,and ,,onions ,take thick beefsteak 7that which is not so tender will answer71 cut it in pieces ready to serve2 put into a spider with a little hot water2 slice up three or four onions1 and stew very slowly several hours4 ,let the water boil out and the meat become brown1 then stir flour into the fat which has come from the meat4 ,if there is too much1 take some out and pour on boiling water1 and stir until the flour is cooked4 ,pour the meat and gravy into a deep dish or platter and serve4 ,pieces of cold roast or steak can be used4 ,bay leaves1 which can be obtained at the druggist's1 are a good substitute for those who do not like onions1 but the leaves should be taken out before sending to the table4 ,,broiled ,,steak ,select your steak carefully4 ,the wide end of the slice of 8,porterhouse0 is nice1 or the 8loin40 ,have the gridiron hot and buttered1 and over hot coals2 place the beef upon the gridiron1 and cook till the blood begins to start upon the upper side before turning1 if the fire is not too hot4 ,to retain the juice1 beef should be cooked rapidly at first4 ,turn frequently rather than scorch4 ,when done1 remove to the platter and season to the taste4 ,use no salt while cooking4 ,this prevents the blood from escaping4 ,serve with mushrooms4 ,,beefsteak ,,roll ,select a nice1 tender1 sirloin steak2 pound it well1 season with salt and pepper2 then make a nice dressing of chopped bread1 well buttered1 salted and peppered1 with a little sage1 and mixed together with a very little warm water4 ,spread this on the meat1 then begin at one end and roll it together2 tie with strings4 ,put into a dripping pan with a little water4 ,bake about three-quarters of an hour4 ,to be eaten warm1 or sliced cold for tea4 ,,spiced ,,veal ,chop three pounds of veal steak and one thick slice of salt pork1 as fine as sausage meat2 add to it three ,boston crackers1 rolled fine2 half a teacup of tomato catsup1 three well-beaten eggs1 one and one-half teaspoons of salt1 one teaspoon of pepper1 and one grated lemon2 mould it in the form of a loaf of bread1 put it into a small dripping pan1 cover with one rolled cracker1 and baste with a teacupful of hot water and two tablespoons of butter4 ,bake three hours1 basting very often4 ,,creamed ,,dried ,,beef ,pick in small pieces one-fourth of a pound of thinly-cut rather moist dried beef and brown in a little butter4 ,when brown pour in it a coffecupful of milk and cream4 ,let it come to a boil and slightly thicken with a little butter and ,gold ,medal ,flour creamed together4 ,when it boils1 pour it over a platter of brown toast and serve it at once4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,beef ,,ball ,three pounds choice beef 7rare7 chopped fine1 ten butter crackers crushed thoroughly1 half teacup butter1 pepper and salt to taste1 half cup water4 ,mix all well together1 press down hard in pans1 dip a few spoonfuls of the water in which the beef was boiled over the top1 and bake one and a half or two hours4 ,slice when cold4 ,,veal ,,or ,,lamb ,,patties ,use cold veal or lamb2 chop fine1 taking equal parts of meat and bread crumbs2 season with sage1 salt and pepper1 and moisten with eggs and melted butter1 or gravies from the meat2 make into little cakes1 and fry in butter till well browned4 ,,veal ,,loaf ,three pounds of veal1 one and one-half pounds of salt pork1 both chopped fine2 two pounded crackers1 two eggs well beaten1 one nutmeg1 two teaspoons of pepper1 two teaspoons of chopped parsley1 two teaspoons of celery1 and the rind and juice of one lemon4 ,put batter on the loaf after kneading4 ,bake in ,,to ,,boil ,,corned ,,beef ,wash it thoroughly and put into a pot that will hold plenty of water2 the water should be cold2 skim with great care2 allow forty minutes for every pound after it has begun to boil4 ,the goodness depends much on its being boiled gently and long4 ,if it is to be eaten cold1 lay it in a vessel which will admit of its being pressed with a heavy weight1 as salt meat is very much improved by pressing4 ,,mutton ,,chops ,trim off the superfluous fat1 and broil over a bright fire2 season and butter them when cooked2 do not have them rare4 ,they can also be fried by first dredging with flour or bread crumbs4 ,,baked ,,tongue ,season with common salt1 a very little saltpetre1 half a cup of brown sugar1 pepper1 cloves1 mace and allspice1 powdered fine4 ,let it remain for a fortnight1 then take out the tongue1 put it in a pan2 lay on some butter2 cover with bread crumbs1 and bake slowly till so tender that a straw will easily go through it4 ,to be eaten cold4 ,will keep a long time1 and is very nice for tea4 ,,fried ,,liver ,cut it in slices1 and lay in cold salt water to draw out the blood4 ,some place it over a slow fire till the liver turns white4 ,take it out1 roll each piece in flour or bread crumbs1 season and put in hot lard4 ,cover1 and cook slowly1 till the liver is tender1 then uncover and fry quickly till brown4 ,another way is to pour boiling water on the liver for a few moments1 and proceed as above4 ,,irish ,,stew ,take five or six mutton chops2 the same quantity of beef1 veal and pork2 six or eight ,irish potatoes1 peeled and quartered2 three or four onions sliced1 and salt and pepper to taste2 add a pint of good gravy1 flavored with catsup1 if liked4 ,cover all very closely1 and let it simmer slowly for two hours 7never allowing it to stop simmering74 ,a slice or two of ham is an improvement4 ,stir occasionally to prevent burning4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,boiled ,,beef',s ,,tongue ,boil a medium sized tongue three hours1 or until so tender a broom corn will go through it easily2 skim frequently when it begins to boil4 ,when first removed from the fire skin it and set away to cool4 ,if a pickled tongue1 the water should be cold when put on to boil2 if a fresh one salt thoroughly half an hour before taking it up4 ,,hash ,,on ,,toast ,cold pieces of beefsteak are nice1 chopped fine1 cooked in a little butter and water1 and thickened with flour2 pour over pieces of toast laid on a platter1 and moisten with hot water1 salted4 ,garnish with hard-boiled eggs4 ,,hash1 ,,with ,,potatoes ,cold pieces of beef1 either boiled1 broiled or baked1 can be used for the dish4 ,free the meat from all pieces of bone1 chop fine1 and mix with two parts of potatoes to one of beef4 ,potatoes boiled with the skins on are best4 ,they should be cold1 and chopped not quite so fine as the meat4 ,put them in a spider with melted butter or clarified drippings1 and just enough hot water to keep from burning4 ,season to taste1 and keep stirring till the whole is cooked together4 ,if liked crisp1 let it remain still long enough to bake a crust on the bottom1 and then turn out on a flat dish4 ,other meats may be used instead of beef4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,to ,,roast ,a ,,shoulder ,,of ,,mutton ,season and roast the same as beef1 basting with butter and water till there is gravy enough to use4 ,it requires to be cooked more than beef4 ,serve with currant jelly4 ,,souse ,clean pigs' feet and ears thoroughly1 and soak them a number of days in salt and water2 boil them very tender and split open4 7,they are good fried47 ,to souse them cold1 pour boiling vinegar over them1 spiced with pepper corns and a little salt4 ,they will keep good1 pickled1 for a month or two4 ,,lamb ,,with ,,rice ,partly roast a small fore-quarter of lamb2 cut it in pieces1 and lay in a dish2 season1 and pour over a little water2 boil a pint of rice till dry1 salt it1 and stir in a piece of butter1 also the yolks of four well-beaten eggs1 only reserving enough to put over the top2 spread the rice and the remainder of the eggs over the lamb1 to form a covering2 bake a light brown4 ,,to ,,glaze ,,ham ,the ham should be a cold boiled one1 from which the skin was removed when hot4 ,cover the ham all over with beaten egg2 make a thick paste of cream1 pounded cracker1 salt and a teaspoonful of melted butter4 ,spread this evenly over the ham and brown in a moderate oven4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home4 ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,beef',s ,,heart ,,stuffed ,after washing the heart thoroughly cut it into dice one-half inch long2 put into a saucepan with water enough to cover4 ,remove scum4 ,when nearly done add a sliced onion1 a stalk of celery chopped fine1 pepper and salt and a piece of butter4 ,stew until the meat is very tender4 ,stir up a tablespoonful of ,gold ,medal ,flour with a small quantity of water and thicken the whole4 ,boil up and serve4 ,,beef ,,stewed ,,with ,,onions ,cut two pounds of tender beef into small pieces1 season with pepper and salt2 slice one or two onions and add to it1 with water enough to make a gravy4 ,let it stew slowly1 till the beef is thoroughly cooked1 then add some pieces of butter rolled in ,gold ,medal ,flour1 enough to make a rich gravy4 ,cold beef may be cooked in the same way1 but the onions must then be cooked before adding them to the meat4 ,add more boiling water if it dries too fast4 ,,beef ,,timbales ,free left-over meat from fat and gristle1 put through meat chopper1 cutting finely4 ,to one pint of meal add one teaspoonful of salt1 one-eighth teaspoonful of pepper1 put one-half cup of stock or water1 two tablespoonfuls of bread crumbs and one tablespoonful of butter together in a saucepan over the simmering burner2 when hot1 add to it the meat2 take from the fire and stir in carefully two whole eggs1 well beaten4 ,put mixture in buttered custard or timbale cups1 stand in baking pan half filled with hot water4 ,bake in moderate oven fifteen to twenty minutes4 ,serve with tomato sauce4 ,,fried ,,tripe ,should be washed in warm water and cut into squares of three inches2 take one egg1 three tablespoonfuls of ,gold ,medal ,flour1 a little salt and make a thick batter by adding milk2 fry out some slices of pork1 dip the tripe into the batter and fry a light brown4 ,,tripe ,,stew ,melt in stew kettle two tablespoonfuls lard1 one of butter2 add three medium-sized onions1 three cloves and garlic1 all chopped very fine2 one cup chopped greens1 a little parsley2 one-quart can strained tomatoes1 a pinch of dried mushrooms1 if handy2 pepper and salt to suit taste2 six large potatoes cut in quarters1 lastly1 three pounds plain boiled tripe cut in thin strips4 ,add boiling water if too dry4 ,serve hot4 ,,hash ,take cold pieces of beef that have been left over and chop them fine2 then add cold boiled potatoes chopped fine2 add pepper and salt and a little warm water2 put all in a frying-pan and cook slowly for about twenty minutes4 ,,beef ,a ,,la ,,mode ,take a piece of meat1 cross-rib is best1 put a slice of bacon or some lard in the bottom of pot1 then the meat1 and fill up with water till the meat is covered2 then take two onions1 some pepper-corns1 cloves1 bay leaves1 one carrot and a crust of brown bread1 salt and some vinegar2 pepper1 sprinkle flour over top and boil slowly4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,ox-,,tail ,,saute ,about twenty cents worth of ox-tail for three people4 ,have them disjointed in pieces about an inch long4 ,take one large onion and brown in butter1 one carrot1 one turnip1 one small piece of garlic1 enough water to cover and cook slowly for four hours4 ,,boiled ,,beef ,,with ,,cabbage--,german ,style ,take one head of cabbage1 and after removing all soiled and bruised leaves1 cut in sections lengthwise making about eight or nine pieces1 leaving the piece of heart attached to each piece to hold it together4 ,place in the kettle on top of beef1 which has been boiling some time2 boil together for one hour4 ,salt to taste and pepper4 ,lift out the meat1 let the cabbage boil a few moments longer in the beef broth and send it to the table4 ,,hot ,,beef ,,loaf ,take three pounds of steak from the round and grind it through a chopper4 ,beat two eggs1 pepper and salt1 one and one-half of fresh1 soft bread crumbs4 ,press this into a shallow1 oblong1 tin loaf-shaped pan and cover with about eight slices of salt pork1 cut thin4 ,add one-half cupful of water to the pan1 bake an hour1 basting often1 then put in on a warm platter1 removing pieces of pork4 ,thicken the gravy in the pan with a little ,gold ,medal ,flour1 and one-half canful of stewed mushrooms2 pour over and around the meat and serve hot4 ,it is good when cold if cut in slices and served with lettuce salad4 ,,beef ,,pie ,,with ,,potato ,,crust ,when you have used the best of a cold roast of beef take the small pieces1 or as much as will half fill a granite baking pan2 also any gravy1 a lump of butter1 a bit of sliced onion1 pepper and salt1 and enough water to make plenty of gravy2 put over a fire1 thicken by dredging in a tablespoonful of ,gold ,medal ,flour2 cover it up where it may stew gently4 ,now boil a sufficient quantity of potatoes to fill up your baking dish1 mash smooth and beat light with milk and butter and lace in a thick layer on top of meat4 ,brush it over with egg1 place the dish in an oven and let remain long enough to become brown4 ,there should be a goodly quantity of gravy left with the beef1 that the dish be not dry and tasteless4 ,,rolled ,,steak ,take a good rump steak1 flatten and lay upon it a seasoning made of bread crumbs1 parsley1 pepper and salt1 mixed with butter beaten to a cream4 ,roll up the steak1 bind it evenly1 and lay it in a dish with a cup of boiling water4 ,cover with another dish and bake forty minutes1 baste often4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,sauces ,,caper ,,sauce ,two tablespoonfuls butter1 one tablespoonful ,gold ,medal ,flour2 mix well2 pour on boiling water till it thickens2 and one hard-boiled egg1 chopped fine1 and two tablespoonfuls of capers4 ,,giblet ,,sauce ,take the liver1 heart1 gizzard and neck of a chicken1 wash and boil in salted water4 ,let boil till tender4 ,take them out with a skimmer and chop into coarse pieces4 ,put them back1 add a little butter and thicken to a cream4 ,pepper and salt1 boil a few minutes and serve4 ,,sauce ,,robert ,one cup brown sauce made with stock1 one teaspoonful sugar1 one teaspoonful mustard1 one tablespoonful vinegar4 ,simmer five minutes4 ,,tomato ,,mustard ,one peck of ripe tomatoes1 boiled with two onions1 six red peppers1 four cloves of garlic1 for one hour2 then add a half pint or half pound salt1 three tablespoonfuls black pepper1 half ounce each ginger1 allspice1 mace1 cloves2 boil again for one hour longer1 and when cold add one pint of vinegar and a quarter pound of mustard2 and if you like it very hot1 a tablespoonful of cayenne4 ,,mint ,,sauce ,mix one tablespoonful of white sugar to a half teacupful of good vinegar2 add the mint and let it infuse for half an hour in a cool place before sending to the table4 ,serve with roast lamb or mutton4 ,,celery ,,sauce ,mix two tablespoonfuls ,gold ,medal ,flour with half teacupful butter1 have ready a pint of boiling milk2 stir the flour and butter into the milk2 take three heads of celery1 cut into small bits and boil for a few minutes in water1 which strain off2 put the celery into the melted butter and keep stirred over the fire for five or ten minutes4 ,this is very nice with boiled fowl or turkey4 ,,currant ,,jelly ,,sauce ,melt one-half glass currant jelly over slow fire4 ,add one cup hot brown sauce2 stir well and simmer one minute4 ,,cream ,,or ,,white ,,sauce ,one cupful milk1 a teaspoonful ,gold ,medal ,flour and a tablespoonful of butter1 salt and pepper4 ,heat butter in pan when hot1 but not brown1 add the flour4 ,stir until smooth2 gradually add the milk4 ,let it boil up once4 ,season with salt and pepper and serve4 ,this is nice to cut cold potatoes into and let them heat through4 ,they are then creamed potatoes4 ,it also answers as a sauce for other vegetables1 omelets1 fish and sweetbreads1 or1 indeed1 for anything that requires a white sauce4 ,if you have plenty of cream1 use it1 and omit the butter4 ,,hollandaise ,,sauce ,cream one-half cup butter4 ,add four well-beaten egg yolks1 then the juice of one-half of a lemon1 one-half teaspoonful of salt and a dash of cayenne4 ,pour a cupful of hot water in slowly4 ,mix and set in a saucepan of hot water4 ,stir until the sauce becomes a thick cream4 ,do not allow it to boil4 ,stir a few minutes after removing from the fire4 ,it is a fine sauce for fish1 asparagus or cauliflower4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,governor',s ,,sauce ,slice one peck of green tomatoes1 sprinkle heavily with salt and let them stand over night4 ,drain well in the morning2 cover them with vinegar2 simmer them with six large onions1 three red peppers1 one teaspoonful each of mustard1 ginger1 pepper1 a pinch of red pepper1 a cupful of brown sugar1 and a cupful of grated horseradish4 ,let them all simmer a trifle over two hours4 ,,sauce ,,piquante ,to one cup brown sugar add one tablespoonful each of chopped capers and pickles and simmer five minutes4 ,,salmon ,,sauce ,yolk of one egg1 well beaten1 one-half cupful of vinegar4 ,stir in rapidly one-half tablespoonful of sugar1 salt and pepper1 two tablespoonfuls of milk1 two tablespoonfuls of cream4 ,let come to a boil1 then cool and put over salmon4 ,,apple ,,sauce ,peel1 quarter1 and core1 rich1 tart apples2 put to them a very little water1 cover them1 and set them over the fire2 when tender1 mash them smooth1 and serve with roasted pork1 goose or duck4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,horseradish ,,sauce ,a good-sized stick of horseradish is required1 which should be grated into a bowl and a teaspoonful of mustard1 a little salt1 one-quarter of a pint of cream and vinegar to taste added4 ,stir all well together4 ,,chili ,,sauce ,two quarts of ripe tomatoes1 four large onions1 four chili peppers2 chop fine1 then add four cupfuls vinegar1 three tablespoonfuls brown sugar1 two of salt1 two teaspoonfuls each of cloves1 cinnamon1 ginger1 allspice and nutmeg2 boil all thoroughly together and bottle after straining through a colander4 ,,mushroom ,,sauce ,dissolve one-half teaspoonful of extract of beef in one-half pint of boiling water4 ,fry one minced onion and one chopped carrot in a little butter or dripping until lightly browned2 pour the liquid over them1 let all boil together for ten minutes and add a dessert-spoonful of mushroom ketchup1 skim1 strain1 and it is ready for the table4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,eggs ,,ham ,,and ,,eggs ,fry the ham quickly2 remove from the pan as soon as done4 ,drop the eggs1 one at a time1 into the hot fat2 be careful not to let the yolks break and run1 and keep the eggs as much separated as possible1 to preserve their shape4 ,the ham should be cut in pieces the right size to serve and1 when the eggs are done1 one should be laid on each piece of ham4 ,if any eggs remain1 they can be placed uniformly on the edge of the platter4 ,,curried ,,eggs ,slice two onions and fry in butter1 add a tablespoonful curry powder and one pint good broth or stock1 stew till onions are quite tender1 add a cupful of cream thickened with arrowroot or rice flour1 simmer a few moments1 then add eight or ten hard-boiled eggs1 cut in slices and beat them well1 but do not boil4 ,,omelet ,,souffle ,take three eggs1 two ounces of butter1 one dessert-spoonful of chopped parsley1 one salt-spoonful of chopped onions1 one pinch of dried herbs4 ,beat the whites of the eggs to a very stiff froth2 mix the yolks with the parsley and a little salt and pepper4 ,stir the herbs gently into them and continue as in a plain omelet4 ,fold the omelet and serve immediately4 ,,omelet ,six eggs1 whites and yolks1 beaten separately2 half pint of milk1 teaspoonful corn starch1 one teaspoonful baking powder1 and a little salt2 the whites1 beaten to a stiff froth1 last2 cook in a little butter4 ,,spanish ,,omelet ,mince very fine enough ham1 fat as well as lean1 as will fill a small teacup and add two finely-chopped small onions1 such as are used for pickling4 ,beat six eggs1 stir the ham into them and fry the omelet the usual way1 folding it over when done4 ,,scrambled ,,eggs #c eggs1 teaspoonful salt1 cup milk or water1 ,sprinkle with pepper1 #a teaspoonful butter4 ,beat the eggs slightly1 add the milk and seasoning4 ,cook in a hot1 buttered frying pan1 stirring constantly until thick4 ,serve hot4 ,,omelet ,,au ,,natural ,break eight or ten eggs into a basin2 add a little salt and pepper1 with a tablespoonful of water2 beat the whole well with a spoon or whisk4 ,in the meantime put some fresh butter into an omelet pan1 and when it is nearly hot1 put in an omelet2 while it is frying1 with a skimmer spoon raise the edge from the pan that it may be properly done4 ,when the eggs are set and one side is a fine brown1 double it half over and serve hot4 ,these omelets should be put quite thin in the pan2 the butter required for each will be about the size of a small egg4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,sierra ,beer for ,health ,phone #eha 99 99 99 99 99 ,,eggs ,a ,,la ,,mode ,remove skin from ten tomatoes1 medium size1 cut in a saucepan1 add butter1 pepper and salt2 when sufficiently boiled1 beat up five or six eggs1 and just before you serve turn them into the saucepan with the tomatoes1 and stir them one way for two minutes1 allowing them time to be well cooked4 ,,omelet ,six eggs1 whites and yolks beaten separately4 ,one cupful milk1 one tablespoonful of butter melted in the milk1 one tablespoonful of ,gold ,medal ,flour2 cook slowly in a buttered skillet1 on top of the stove1 without stirring4 ,,poached ,,or ,,dropped ,,eggs ,fill a pan with boiling1 salted water4 ,break each egg into a wet saucer and slip it into the water2 set the pan back where water will not boil4 ,dip the water over the eggs with a spoon4 ,when the white is firm and a film has formed over the yolk1 they are cooked4 ,take them up with a skimmer1 drain and serve hot1 on toast4 ,season with salt4 ,,eggs ,,and ,,bacon ,cut eight slices of bacon very thin1 and fry until crisp2 take them out and keep hot in the oven4 ,break four eggs separately into the boiling fat and fry until brown4 ,serve with the eggs laid over the bacon1 and small fried pieces of bread placed round4 ,hash may be used instead of bacon4 ,,poached ,,eggs ,have the water boiling1 and the toast moistened in a little salt water1 and buttered4 ,break the eggs1 one by one1 carefully into the water1 let them boil till the white sets1 remove with an egg slice1 pare off the ragged edges and lay each egg upon a slice of toast2 put over bits of butter1 salt and pepper4 ,eggs require to be quite fresh to poach nicely4 ,,eggs ,a ,,la ,,caracas ,chop finely two ounces smoked dried beef freed from the fat and outside skin4 ,add one cupful tomatoes1 one-fourth cupful grated ,old ,english cheese1 a few drops of onion juice and a few grains each of cinnamon and cayenne4 ,melt two tablespoonfuls butter1 add mixture and when heated1 add three eggs slightly beaten4 ,cook until of a creamy consistency1 stirring continually and scraping from bottom of pan4 ,,curried ,,eggs ,boil eight eggs hard1 and cut into thick slices4 ,cook together in a saucepan a tablespoonful of butter and a heaping tablespoonful of ,gold ,medal ,flour into which has been stirred a teaspoonful of curry powder4 ,stir until smooth1 then add a large cupful of skimmed soup stock and cook1 stirring all the time1 to a smooth sauce4 ,if too thick1 add more stock4 ,when smooth and of the consistency of cream1 add salt and pepper to taste and lay into the sauce the sliced eggs1 sprinkled lightly with salt4 ,cook until very hot4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,shirred ,,eggs ,butter an egg shirred or small vegetable dish1 cover bottom and side with fine bread crumbs4 ,add an egg very carefully1 cover with seasoned bread crumbs1 and bake in a slow oven until white is firm and crumbs are brown4 ,,fried ,,eggs ,fried eggs are cooked as buttered eggs without being turned4 ,they are usually fried with bacon fat1 which is taken by spoonfuls and poured over the eggs4 ,do not have the fat too hot as that will give the egg a hard1 indigestible crust4 ,,buttered ,,eggs ,melt one tablespoonful of butter1 slip in an egg and cook until the white is firm4 ,turn over once while cooking1 and use just enough butter to keep it from sticking4 ,,bread ,,omelet #b tablespoonfuls bread crumbs1 #a speck salt1 #a speck pepper1 #b tablespoonfuls milk1 #a egg1 teaspoonful butter4 ,soak the bread crumbs in the milk for fifteen minutes1 then add the salt and pepper4 ,separate the yolk and the white of the egg and beat until light4 ,add the yolk to the bread and milk and cut in the white4 ,turn in the heated buttered pan and cook until set4 ,fold and turn on heated dish4 ,,asparagus ,,omelet ,omelet1 #a cup white sauce1 #a can asparagus4 ,follow any of the above omelet recipes4 ,make white sauce4 ,add asparagus1 drained and rinsed1 to the white sauce1 spread some of the mixture over half of the baked omelet1 fold over the other half1 turn on platter and pour over the rest of the sauce4 ,use the cut asparagus4 ,cooked peas1 cauliflower1 or remnants of finely chopped cooked chicken1 veal or ham may be used in place of the asparagus4 ,,eggs ,,and ,,tomatoes ,scrambled eggs with tomatoes make an appetizing luncheon dish4 ,take two good-sized tomatoes1 peel1 cut them in pieces1 and fry them in a little hot olive oil4 ,when cooked drain off the liquid and take four eggs well beaten1 add some cream1 and scramble4 ,mix the tomatoes with the eggs1 seasoning with salt and pepper to taste4 ,serve on thin slices of toast4 ,,eggs ,,and ,,spaghetti ,take spaghetti and cook it with a cupful of grated cheese4 ,when the spaghetti and cheese are cooked1 add slices of hard-boiled eggs4 ,serve in a bowl garnished with pieces of soft toast4 ,among many other excellent dishes made with this paste are fried chicken with spaghetti and tomato jelly and macaroni au gratin in an ,edam cheese case4 ,,eggs ,,in ,,baked ,,potatoes #f eggs1 #f potatoes1 #f tablespoonfuls grated cheese1 #f tablespoonfuls butter4 ,bake the potatoes1 cut off the top and remove half of the inside of potato1 in its place drop an egg raw1 salt1 cayenne pepper1 #a teaspoonful cheese in each and #a teaspoonful butter4 ,put back into a hot oven for #d minutes4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,vegetables ,,sweet ,,potatoes--,southern ,style #d boiled sweet potatoes1 pound butter1 #a tablespoonful water1 ,lemon juice1 cup brown sugar4 ,skin boiled potatoes and quarter4 ,place in baking dish1 with butter on top2 sprinkle with the brown sugar2 add the water and a little lemon juice4 ,brown in oven and serve hot4 ,,glazed ,,sweet ,,potatoes #f medium sized potatoes1 cup sugar1 cup water1 #c tablespoonfuls butter4 ,wash and pare potatoes4 ,cook ten minutes in boiling1 salted water4 ,drain1 cut in halves lengthwise1 and put in a buttered pan4 ,make a syrup by boiling three minutes the sugar and water2 add butter4 ,brush potatoes with syrup and bake #ae minutes1 beating twice with remaining syrup4 ,,spinach ,,without ,,water ,the following method is very little known and has the advantages of preserving all the nutriment in the spinach and avoiding the use of boiling water4 ,having washed and drained the spinach very thoroughly1 cut it up in coarse pieces and put it in a saucepan in which you have heated three and a half ounces of butter to every pound of spinach4 ,add salt1 grated nutmeg and cook sharply4 ,,spinach 8,,au ,,natural0 ,having cooked the spinach in salt water as before1 wash and drain the leaves carefully1 then remove all water and give them a few strokes with the knife without chopping them up4 ,put them into a frying pan in which you have heated some butter2 salt to taste and serve very hot4 ,this method of preparing spinach is very much appreciated in ,italy1 where they add filets of anchovies to it4 ,,duchesse ,,potatoes ,mashed potatoes1 #a egg4 ,take freshly boiled and mashed potatoes or some that are left over1 add to them the beaten yolk of egg1 place in a greased tin and form in balls1 hearts or flat cakes1 brush with the beaten white1 and brown in oven4 ,,potatoes ,,with ,,cheese ,hash eight cold boiled potatoes1 mix them with one-half cupful of cream1 half an ounce of good butter1 a pinch of salt and pepper and a very small dash of grated nutmeg4 ,place them in a dish1 sprinkle over them two tablespoonfuls of grated ,american cheese1 two tablespoonfuls of grated bread crumbs1 a large teaspoonful of melted butter1 and brown in the oven for ten minutes4 ,,baked ,,peppers ,cold rice and stewed tomatoes can be made into a delicate filling for peppers by seasoning highly with spices and a little onion4 ,these can either be baked directly or can first be fried in hot butter or olive oil1 then put in a baking dish covered with a cupful of white stock and baked for half an hour or more4 ,all baked peppers are better when cooked in stock4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,lyonnaise ,,potatoes 7,no4 #a7 ,cook one onion thickly sliced in three tablespoonfuls butter until delicately browned4 ,remove onion and keep in a warm place4 ,add three cups cold boiled potatoes1 cut in slices2 sprinkle with salt1 pepper1 and stir until well mixed with butter4 ,press to one side of spider and let brown richly underneath1 then sprinkle onions over potatoes2 let heat thoroughly2 turn on a hot serving platter1 top side down2 sprinkle with finely chopped parsley4 ,cooking the onion separately lessens the danger of burning4 ,,lyonnaise ,,potatoes 7,no4 #b7 #a pint boiled potatoes1 cold1 teaspoonful salt1 ,speck of pepper1 #a teaspoonful chopped onion1 #b tablespoonfuls beef dripping or butter1 #b tablespoonfuls chopped parsley4 ,cut the potatoes into slices1 season with the salt and pepper4 ,fry the onions in the dripping till light brown1 put in the potato and cook till it has taken up the fat4 ,add the chopped parsley and serve4 ,,artichoke ,,saute ,cut six fine1 green artichokes into quarters and remove the chokes4 ,trim the leaves neatly and parboil them five minutes in salted water1 drain4 ,lay them in a casserole1 season with salt1 pepper and one-fourth cupful butter2 one-fourth cupful mushrooms1 chopped fine1 may be added4 ,cover and cook in a moderate oven twenty-five minutes4 ,serve with any desired sauce4 ,hollandaise is best4 ,,baked ,,beans #a quart navy beans1 pound fat salt pork1 or #a pounds brisket of beef1 tablespoonful mustard1 #a tablespoonful salt1 #b tablespoonfuls molasses1 #c tablespoonfuls sugar1 #a cup boiling water4 ,wash1 pick beans over1 cover with cold water and let soak over night4 ,in the morning cover with fresh water1 heat slowly and let cook just below the boiling point until the skins burst1 which is best determined by taking a few on the tip of the spoon and blowing over them2 if done1 the skins will burst4 ,when done1 drain beans and put in pot with the brisket of beef4 ,if pork is used scald it1 cut through the rind in half-inch strips1 bury in beans1 leaving rind exposed4 ,mix mustard1 salt1 sugar1 molasses and water1 and pour over beans and add enough more water to cover them4 ,cover pot and bake slowly six or eight hours4 ,uncover pot the last hour so that pork will brown and crisp4 ,,brussels ,,sprouts ,for ,six ,persons4 ,time of ,preparation1 ,two ,hours #c pounds ,brussels sprouts1 #c ounces butter1 #a tablespoonful ,gold ,medal ,flour1 #a pint stock1 ,a pinch of nutmeg1 ,a pinch of carbonate of soda1 ,a pinch of pepper1 ,salt1 #a teaspoonful chopped parsley1 teaspoonful chopped onion4 ,throw the sprouts1 after removing the outer leaves1 into three quarts boiling water1 with salt and a pinch of carbonate of soda4 ,after bringing up to the boil again1 take the sprouts out and drain on a sieve and then on a dry cloth1 so that no water remains in them4 ,brown an ounce of the butter with the flour and sugar1 add the stock1 chopped onion and parsley1 pepper1 nutmeg and the remaining butter4 ,boil up well1 then put in the sprouts and allow all to simmer gently for half an hour4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,sierra ,,beer ,closer to a ,temperance ,drink ,than ,any ,other ,beer4 ,phone #eha 99 99 99 99 99 ,,carrots ,a ,,la ,,cyrano ,to make the dish1 the tenderest young1 sweet carrots are chosen4 ,these are scraped and boiled tender4 ,then they are cut lengthwise in halves1 dipped in thickest honey and placed in a baking dish1 with the bottom thinly covered with olive oil4 ,they are then thickly sprinkled with grated cheese and salt and placed in a hot oven and browned over for perhaps fifteen minutes4 ,,baked ,,cauliflower #a pounds cauliflower1 #b ounces butter1 #a gill cream1 tablespoonful meat extract1 #b tablespoonfuls flour1 ,a pinch of ground mace4 ,boil the cauliflower4 ,heat one and a half ounces butter and two tablespoonfuls ,gold ,medal ,flour to a golden brown1 add the cream and half a pint of the water in which the cauliflower has been boiled1 with half a teaspoonful meat extract dissolved in it4 ,boil this sauce till thick1 then flavor with ground mace4 ,strain and pour over the cauliflower1 which has been placed in a deep dish4 ,melt the remaining half ounce butter1 pour it over1 sprinkle with grated ,parmesan cheese and bake in a hot oven1 standing the dish in a pan of boiling water4 ,,escalloped ,,corn #f ears of cooked corn1 or #a can of corn1 cup corn liquid1 #c tablespoons cream1 #a teaspoonful sugar1 #a teaspoonful salt1 teaspoonful pepper1 #b tablespoonfuls ,gold ,medal ,flour1 #a cup bread crumbs1 #a tablespoonful butter4 ,cut fresh boiled corn1 too old to serve on cobs1 from the cob2 or use the pulp of one can of corn4 ,mix corn with the salt1 pepper1 flour and sugar and add the liquids4 ,melt the butter1 mix with the bread crumbs and cover bottom of a pudding dish with half of the crumbs1 add the corn mixture and cover with the rest of the crumbs4 ,bake in a moderate oven about twenty minutes1 and serve hot in pudding dish4 ,,macaroni ,,with ,,tomatoes ,,and ,,mushrooms pound macaroni1 #b quarts boiling water1 #b teaspoonfuls salt1 #a tablespoonful butter1 #a small onion1 cut fine1 #a teaspoonful ,gold ,medal ,flour1 ,cup of hot beef or chicken stock1 #a pint stewed tomatoes1 #a tablespoonful finely chopped mushrooms1 #a teaspoonful salt1 ,cayenne pepper1 #a teaspoonful parsley1 chopped1 #c tablespoonfuls grated ,parmesan cheese4 ,add salt and then the macaroni to the boiling water4 ,let boil #bj minutes1 stirring to avoid sticking to the bottom of the kettle4 ,drain in colander2 pour #a cupful of cold water through it2 then return to cleared kettle4 ,,dutch ,,onion ,,pie ,slice six onions1 fry in butter to delicate brown1 add one-half cupful of milk1 one-half cupful of cream1 one tablespoonful ,gold ,medal ,flour1 one well beaten egg2 salt to taste4 ,have ready a baked pie crust in usual pie pan and pour in onion mixture4 ,return to oven and bake to good brown4 ,white of egg may be added to top4 ,this is a most excellent ,holland ,dutch dish4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,if purchased by the ,wife will keep ,husband ,home ,,reno ,,brewing ,,co4 99 99 99 99 99 ,,spaghetti ,,italienne pound spaghetti1 #c quarts boiling water1 #a tablespoonful salt1 #b tablespoonfuls butter1 teaspoonful salt1 teaspoonful white pepper1 ,a little nutmeg1 #a cup tomato sauce1 #b ounces grated ,parmesan or ,swiss cheese or #a ounce of each4 ,slide spaghetti without breaking it1 in the boiling water gradually and boil #be minutes4 ,drain1 place butter in sauce pan1 salt1 pepper and nutmeg1 let cook a few minutes1 add the hot tomato sauce1 gently mix with a fork1 then add cheese and mix well again with a fork for one minute or longer4 ,dress on a hot dish and serve4 ,,spinach ,,cooked ,,in ,,butter ,cook the spinach leaves in a pan with salted water4 ,wash them freely with water to remove the sand which they may contain completely4 ,drain them1 press out the moisture and chop them up very fine4 ,heat some butter in a saucepan1 add the chopped spinach1 stir them up with a long wooden spoon1 adding a little butter4 ,this will work out the moisture4 ,season them to taste with salt and a little scraped nutmeg4 ,finish by adding an ounce and a half of fine butter4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,macaroni ,,escalloped ,break half a pound of macaroni into short lengths and cook until tender in plenty of salted water4 ,make a sauce of two level teaspoonfuls each of ,gold ,medal ,flour and butter mixed together and one cupful of cream cooked together five minutes4 ,add half a level teaspoonful of salt and a saltspoonful of pepper4 ,stir in one egg and take from the range at once4 ,put the macaroni into a buttered baking dish in alternate layers with the sauce and pour over all one-quarter cupful of milk and one-quarter pound grated cheese melted together4 ,pour this mixture all over the top1 so that it will be well distributed through the dish4 ,cover with fine bread crumbs and brown in a quick oven4 ,,chili ,,con ,,carne ,one and one-half pounds ,mexican ,chili beans1 #f good sized onions1 #f cloves garlic1 #a can tomatoes1 teaspoonful paprika1 a bay leaf1 #a pounds hamburger1 #c tablespoonfuls of ,gebhardt's ,eagle ,chili ,powder1 salt to taste4 ,soak the beans overnight1 then cook until done1 add can of tomatoes and paprika1 bay leaf1 salt1 slice the onions and garlic1 fry until done4 ,put the hamburger into a perfectly dry frying-pan1 no grease1 cook until it is separated and dry1 make a paste of the chili powder1 add all to the beans and cook a little longer4--,mrs4 ,e4 ,f4 ,kiessling4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,pickles and ,spiced ,fruits ,,french ,,pickles ,slice green tomatoes with onions1 add salt1 let stand over night1 drain thoroughly and let boil one-half hour with vinegar2 sugar to taste2 white mustard seed1 allspice1 cloves1 cinnamon1 ginger and little mustard4--,mrs4 ,cora ,dixon4 ,,green ,,pepper ,,mangoes ,secure nice large peppers2 cut a slit in them and take out the seed4 ,slice a head of cabbage very fine1 salt it as for slaw1 and mix very thick with black mustard seed2 fill the peppers with this dressing and sew up the slit4 ,lay them in a jar and pour over enough cold vinegar to cover them4 ,,green ,,tomato ,,pickle ,slice one peck of green tomatoes2 add one cup of salt1 and let them stand over night2 drain the water from them and add one gallon of vinegar1 one large spoon of allspice1 one teaspoonful of cloves1 one tablespoonful of cinnamon1 a half teaspoonful of ground mustard1 four cups of sugar1 one cup of grated horseradish1 and simmer together ten minutes2 add more sugar4 ,,sweet ,,tomato ,,pickles ,eight pounds of ripe tomatoes1 four pounds of sugar1 a half ounce of cloves1 a half ounce of allspice and a half ounce of cinnamon4 ,peel the fruit and boil one and a half hours2 when partly cold add a half pint of vinegar4 ,put away in jars4 ,,piccalilli ,mix tomatoes1 chopped and drained1 with chopped onions1 red and green peppers and horseradish2 add spices1 sugar and a little curry powder2 cover with vinegar and boil one hour4 ,,watermelon ,,pickles ,boil the melon until you can stick a fork through it readily4 ,to seven pounds of fruit take three pounds of sugar1 one quart of vinegar and one ounce each of cinnamon1 cloves and allspice4 ,scald the vinegar1 put sugar and spices in1 and pour over the melon4 ,do this for three mornings4 ,,brine ,,for ,,cucumbers ,wash them in clear water1 lay them in a jar1 and sprinkle them well with salt2 as you lay in fresh cucumbers1 add more salt4 ,they will make their own brine4 ,,chow ,,chow ,twenty-five young1 tiny cucumbers1 fifteen onions sliced1 two quarts of string beans1 cut in halves1 four quarts of green tomatoes1 sliced and chopped coarsely1 two large heads of white cabbage4 ,prepare these articles and put them in a stone jar in layers with a slight sprinkling of salt between them4 ,let them stand twelve hours1 then drain off the brine4 ,now put the vegetables in a kettle over the fire1 sprinkling through them four red peppers1 chopped coarsely1 four tablespoonfuls of mustard seed1 two tablespoonfuls each of celery seed1 whole allspice1 and whole cloves and a cupful of sugar4 ,pour on enough of the best cider vinegar to cover2 cover tightly and simmer well until thoroughly cooked4 ,put in glass jars when hot4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,sierra ,beer for ,health ,phone #eha 99 99 99 99 99 ,,tomato ,,catsup ,cut the tomatoes in two and boil for half an hour1 then press through a hair sieve and add spices in the proportion given below1 after which boil for about three hours over a slow fire4 ,remove from fire1 turn it out1 and let stand till next day1 when you must add half a pint of vinegar for each peck of tomatoes4 ,for every like amount of the vegetable1 add1 while boiling1 one-eighth of an ounce of red and one-quarter of an ounce of black pepper4 ,half an ounce each of mace1 allspice and cloves1 and two ounces of mustard4 ,salt to suit1 put in a little ginger1 and essence of celery1 if you so desire4 ,bottle1 seal and cork and put in a dark1 cool place4 ,,mixed ,,pickles ,slice in an earthen jar one peck of green tomatoes1 six large onions1 and pour over them one cupful of salt4 ,let stand twenty-four hours and drain4 ,add one quart of cider vinegar1 three pounds of brown sugar1 one-eighth of a pound of white mustard seed1 one teaspoonful of ground cloves1 one teaspoonful of ginger1 two teaspoonfuls of mustard1 one teaspoonful of cayenne pepper and cook slowly for fifteen minutes4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,pickled ,,cherries ,stone five pounds of cherries4 ,take one quart of vinegar1 two pounds of sugar1 one-half ounce each of cinnamon and mace4 ,grind the spices and tie them in a muslin bag2 boil the spices1 sugar and vinegar together and pour hot over the cherries4 ,,economy ,,vinegar ,save the sound cores and the parings of apples used in cooking4 ,put into a jar1 cover with cold water1 stand in a warm place1 add one-half pint of molasses to every two gallons4 ,cover the jar with gauze2 add more parings and cores occasionally4 ,this will make a good vinegar4 ,,pickled ,,beets ,take the beets when cold1 slice them across4 ,make a liquid of half vinegar and water1 a little salt and pepper1 a tablespoonful of sugar and put the beets in this4 ,this is only for present use1 as if they stand too long they turn white4 ,you can make a bag of spices and boil with them1 also a few whole cloves4 99 99 99 99 99 ---------------------------------------- -------------------------------------- ,k ,k ,i ,,western ,,music ,,co4 ,i ,m ,m ,b ,b ,a ,,pianos and ,,player ,,pianos ,a ,l ,l ,l #ab-ad ,,east ,,fourth ,,st4 ,,reno1 ,,nev4 ,l ---------------------------------------- -------------------------------------- 99 99 99 99 99 ,jams and ,jellies ,,apple ,,jelly ,select sound1 red1 fine-flavored apples not too ripe2 wash1 wipe and core2 place in a granite kettle1 cover with water and let cook slowly until the apples look red4 ,pour into a muslin bag and drain2 return juice to a clean kettle and boil one-half hour2 skim4 ,now measure and to every pint of juice1 allow a pound of sugar2 boil quickly for ten minutes4 ,red apples will give jelly the color of wine while that from light fruit will be like amber4 ,,spiced ,,fruits ,these are also called sweet pickle fruits4 ,for four pounds prepared fruit allow one pint vinegar1 two pounds brown sugar1 one-half cup whole spices--cloves1 allspice1 stick cinnamon1 and cassia-bude4 ,tie spices in thin muslin bag1 boil ten minutes with vinegar and sugar4 ,skim1 add fruit1 cook till tender4 ,boil down syrup1 pour over fruit in jars1 and seal4 ,if put in stone pots1 boil syrup three successive mornings and pour over fruit4 ,currants1 peaches1 grapes1 pears and berries may be prepared in this way1 also ripe cucumbers1 muskmelons1 and watermelon rind4 ,,plum ,,jelly ,take plums not too ripe1 put in a granite pan and set in a pan of water over the fire4 ,let the water boil gently till all the juice has come from the fruit1 strain through a flannel bag and boil with an equal weight of sugar twenty minutes4 ,,crab-,,apple ,,jelly ,select juicy apples4 ,mealy ones are no good4 ,wash and quarter and put into a preserving kettle over the fire with a teacupful of water4 ,if necessary add more water as it evaporates4 ,when boiled to a pulp strain the apples through a flannel bag1 then proceed as for other jelly4 ,,preserved ,,peaches ,select the yellow red-cheeked ones if possible 7skin same as tomatoes1 by pouring on boiling water1 then thrusting them in cold water and separate in halves74 ,proceed as for preserving cherries1 only using three-quarters of a pound of sugar to every pound of fruit4 ,,preserved ,,cherries ,select the large cherries1 remove the stems and stone them carefully4 ,to each pound of sugar allow one pound of cherries4 ,put fruit in granite pan and pour over them the sugar4 ,stir up and let stand over night to candy4 ,in the morning put all into the preserving pan1 place on the stove and boil gently until the cherries look clear1 skimming off the scum as it rises4 ,when the cherries have become quite clear1 remove the pan from the stove and seal4 ,keep in dry1 dark closet4 ,,preserved ,,tomatoes ,a pound of sugar to a pound of tomatoes4 ,take six pounds of each2 the peel and juice of four lemons and a quarter of a pound of ginger tied up in a bag2 put on the side of the range and boil slowly for three hours4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,,royal ,,beer ,small ,percentage of ,alcohol1 ,large ,percentage of ,extracts 99 99 99 99 99 ,,strawberry ,,jam ,to six pounds of strawberries allow three pounds of sugar4 ,procure some fine scarlet strawberries1 strip off the stalks and put them into a preserving pan over a moderate fire1 boil them for half an hour1 keeping them constantly stirred4 ,break the sugar into small pieces and mix them with the strawberries after they have been removed from the fire4 ,then place it again over the fire and boil for another half hour very quickly4 ,put it into pots1 and when cold cover it over with brandy papers and a piece of paper moistened with the white of an egg over the tops4 ,,lemon ,,marmalade ,peel as many lemons as you wish and take out every seed4 ,boil the peel until very soft1 add juice and pulp with a pound of sugar to a pound of lemons4 ,boil until thick and bottle4 ,,grape ,,marmalade ,take sound grapes1 heat and remove the seeds1 then measure1 and allow measure for measure of fruit and sugar4 ,place all together in a preserving kettle and boil slowly twenty-five minutes2 add the juice of one lemon to every quart of fruit4 ,set away in jelly glasses4 ,,to ,,preserve ,,plums ,to every pound of fruit allow three-quarters of a pound of sugar4 ,divide the plums1 take out the stones1 and put the fruit on a dish with pounded sugar strewed over2 the next day put them into a preserving pan and let them simmer gently by the side of the fire for about thirty minutes1 then boil them quickly2 removing the scum as it rises1 and keep them constantly stirred1 or the jam will stick to the bottom of the pan4 ,crack the stones and add the kernels to the preserve when it boils4 ,,quince ,,preserves ,pare and core the fruit and boil till very tender4 ,make a syrup of a pound of sugar for each pound of the fruit and after removing the scum boil the quinces in this syrup for one-half hour4 ,,preserved ,,lemon ,,peel ,make a thick syrup of white sugar1 chop the lemon peel fine and boil it in the syrup ten minutes2 put in glass tumblers and paste paper over4 ,a teaspoonful of this makes a loaf of cake1 or a dish of sauce nice4 ,,blackberry ,,jam ,crush a quart of fully ripe blackberries with a pound of the best loaf sugar pounded very fine2 put it into a preserving pan1 and set it over a gentle fire until thick1 add a glass of brandy1 and stir it again over the fire for about a quarter of an hour2 then put it into pots and when cold tie them over4 99 99 99 99 99 ,,married ,,life ,,start ,,right ,,buy ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,as you start married life you may want select apartments ,if so1 come and see us2 we will make you feel at home ,saturno ,hotel ,,mrs4 ,w4 ,,funk1 ,proprietor ,furnished ,housekeeping ,apartments ,rooms ,single or ,en ,suite4 ,steam ,heat1 ,hot and ,cold ,water ,cor4 ,west and ,second ,streets ,,reno1 ,,nevada 99 99 99 99 99 ,phone ,main #aafb-;,j ,sierra ,vulcanizing ,works ,h4 ,a4 ,,de ,,luca ,tube ,repairing1 ,surface ,patches ,reinforcements ,sections1 ,retreading1 ,recapping ,etc4 ,all ,kinds of ,rubber ,goods ,repaired and ,vulcanized ,tubes ,vulcanized1 #be;c #bcb ,sierra ,street ,,reno1 ,,nevada 99 99 99 99 99 ,phone #ajig ,opp4 ,city ,hall ,,kwong-,,chung ,,co4 ,manufacturers of ,,ladies' ,,silk ,,wear1 ,,fancy ,,goods1 ,,etc4 ,,toilet ,,articles ,,of ,,all ,,kinds ,give us a trial4 ,we carry a full line and can sell as cheap as ,san ,francisco merchants ,,buy ,,at ,,home #ajb ,no4 ,center ,street ,,reno1 ,,nevada 99 99 99 99 99 ,,candy ,sweets to the ,sweet ,,cream ,,taffy ,,candy ,two cups sugar1 one cup of water1 one teaspoonful of cream tartar1 one tablespoonful of vinegar1 butter size of a walnut1 flavor with vanilla2 boil until threads2 cool and pull4--,mrs4 ,mary ,bowland1 ,dayton1 ,nev4 ,,peanut ,,candy ,two cups granulated sugar1 put in an iron or granite vessel and stir until it boils2 be careful not to let it burn4 ,when the sugar is melted and begins to boil1 stir in one cup of hulled peanuts2 stir in and remove from fire2 cool in buttered tins4 ,,old-,,fashioned ,,molasses ,,candy ,stir and boil one quart ,new ,orleans ,molasses and one-fourth quart of water until it crisps in cold water2 add butter size of an egg2 pull and flavor with vanilla4 99 99 99 99 99 ,,diamonds ,watchmaker ,,rosaries ,,watches ,,crosses ,,rings ,emilio ,c4 ,pesce ,,ivory ,,sets ,,lavallieres ,,clocks ,,chains ,jeweler ,,precious ,,stones #bde ,,lake ,,st4 ,,phone #aeib ,,reno4 ,,nevada 99 99 99 99 99 ,,fudge ,one cup milk1 two cups sugar1 one cup molasses1 two squares chocolate1 butter size of an egg1 vanilla2 cook until crisp2 beat until it sugars2 pour on buttered pan2 cut into squares4 ,,pinoche ,,candy ,three cups brown sugar1 one cup cream or one-half cup milk1 and a large piece of butter1 one cup chopped walnuts4 ,cook sugar and cream until done2 add nuts4 ,take off stove and let cool five minutes4 ,then beat till right consistency4--,abbie ,blanche ,wightman4 ,,marshmallows ,four cups sugar dissolved in twelve tablespoonfuls of water and boil four minutes2 one package of ,knox's gelatine dissolved in twenty tablespoonfuls of water2 beat together for twenty-five minutes4 ,cut in squares and roll in powdered sugar and a little cornstarch4--,ethel ,allen4 99 99 99 99 99 ,,harmony ,,in ,,the ,,home ,,that ,,has ,a ,,piano ,,western ,,music ,,co4 ,,reno1 ,,nevada 99 99 99 99 99 ,,peerless ,,cars ,,hudson and ,,trucks ,,super ,,six ,more ,miles ,per ,dollar ,,fire ,,stone ,,tires ,red ,side ,wall1 ,black ,tread ,l4 ,l4 ,,gilcrease ,,co4 ,,motor ,,cars ,a4 ,l4 ,,peterson1 ,sales ,manager #ce ,west ,plaza ,street ,,reno1 ,,nevada ,illustration ,,maxwell #fhe1 ,f4 ,o4 ,b4 ,reno ,,maxwell ,,roadster #fgj ,f4 ,o4 ,b4 ,reno ,compare a ,,maxwell with any other car costing less than #ijj4 ,there isn't one that can afford you the great1 big real value that is in the ,,maxwell4 ,just for example1 consider the equipment4 ,the ,,maxwell has electric lights and starter1 demountable rims1 rain-vision windshield1 speedometer1 mohair top1 irreversible steering gear1 linoleum covered running-boards and many other refinements such as are found on cars costing #a1ajj and more4 ,and these ,,maxwell features are included at the price of #fhe4 ,did you ever hear of any other car at anywhere near this price that affords such big values8 ,you may take our word for it1 there is none4 ,when you consider further1 that the ,,maxwell is a good looking car2 that it is easy riding2 that it carries five passengers in comfort2 that it is the ,world's ,endurance ,champion2 that it is light in weight and inexpensive to operate--than you will agree with us when we say that the ,,maxwell is absolutely the biggest value in the automobile field today4 ,just phone or drop into our new ,sales ,room and let us show you the cars4 ,we shall gladly give you a ride4 99 99 99 99 99 ,,time ,,table ,,baking ,,bread1 ,,cakes1 ,,puddings1 ,,etc4 ,loaf ,bread #dj to #fj m4 ,rolls1 biscuit #aj to #bj 8 ,graham ,gems #cj 8 ,gingerbread #bj to #cj 8 ,sponge-cake #de to #fj 8 ,plain cake #cj to #dj 8 ,fruit cake #b to #c hrs4 ,cookies #aj to #ae m4 ,bread pudding #a hr4 ,rice and ,tapioca #a 8 ,indian pudding #b to #c 8 ,plum pudding #b to #c 8 ,custards #ae to #bj m4 ,steamed brown-bread #c hrs4 ,steamed puddings #a to #c 8 ,pie-crust about #cj m4 ,potatoes #cj to #de m4 ,baked beans #f to #h hrs4 ,braised meat #c to #d 8 ,scalloped dishes #ae to #bj m4 ,,what ,,to ,,serve ,,with ,,meats ,roast ,beef--,grated ,horseradish4 ,roast ,mutton--,currant jelly4 ,boiled ,mutton--,caper sauce4 ,roast ,pork--,apple sauce4 ,roast ,lamb--,mint sauce4 ,venison or ,wild ,duck--,black currant jelly4 ,roast ,goose--,apple sauce4 ,roast ,turkey--,oyster sauce4 ,roast ,chicken--,bread sauce4 ,compote of ,pigeon--,mushroom sauce4 ,broiled ,fresh ,mackerel--,sauce of stewed gooseberries4 ,broiled ,bluefish--,white cream sauce4 ,broiled ,shad--,rice4 ,fresh ,salmon--,green peas with cream sauce4 ,,baking ,,meats ,beef1 sirloin1 rare1 per lb4 #h to #aj m4 ,beef1 sirloin1 well done1 per lb4 #ab to #ae m4 ,beef1 rolled1 rib or rump1 per lb4 #ab to #ae m4 ,beef1 long or short1 filet #bj to #cj m4 ,mutton1 rare1 per lb4 #aj 8 ,mutton1 well done1 per lb4 #ae 8 ,lamb1 well done1 per lb4 #ae 8 ,veal1 well done1 per lb4 #bj 8 ,pork1 well done1 per lb4 #cj 8 ,turkey1 #aj lbs4 wt4 #c hrs4 ,chickens1 #c to #d lbs4 wt4 #a to #a 8 ,goose1 #h lbs4 #b 8 ,tame duck #dj to #fj m4 ,game duck #cj to #dj 8 ,grouse1 pigeons #cj 8 ,small birds #ae to #bj 8 ,venison1 per lb4 #ae 8 ,fish1 #f to #h lbs42 long1 thin fish #a hr4 ,fish1 #d to #f lbs42 thick ,halibut #a hr4 ,fish1 small #bj to #cj m4 ,,freezing ,ice ,cream #cj m4 ,,boiling ,coffee #c to #e m4 ,tea1 steep without boiling #e 8 ,corn meal #c hrs4 ,hominy1 fine #a hr4 ,oatmeal1 rolled #cj m4 ,oatmeal1 coarse1 steamed #c hrs4 ,rice1 steamed #de to #fj m4 ,rice1 boiled #ae to #bj 8 ,wheat granules #bj to #cj m4 ,eggs1 soft boiled #c to #f 8 ,eggs1 hard boiled #ae to #bj 8 ,fish1 long1 whole1 per lb4 #f to #aj 8 ,fish1 cubical1 per lb4 #ae 8 ,clams1 oysters #c to #e 8 ,beef1 corned and a la mode #c to #e hrs4 ,soup stock #c to #f 8 ,veal1 mutton #b to #c 8 ,tongue #c to #d 8 ,potted pigeons #b 8 ,ham #e 8 ,sweetbreads #bj to #cj m4 ,sweet corn #e to #h 8 ,asparagus1 tomatoes1 peas #ae to #bj 8 ,macaroni1 potatoes1 spinach1 squash1 celery1 cauliflower1 greens #bj to #cj 8 ,cabbage1 beets1 young #cj to #de 8 ,parsnips1 turnips #cj to #de 8 ,carrots1 onions1 salsify #cj to #fj 8 ,beans1 string and shelled #a to #b hrs4 ,puddings1 #a qt41 steamed #c 8 ,puddings1 small #a hr4 ,,frying ,croquettes1 fish balls #a m4 ,doughnuts1 fritters #c to #e 8 ,bacon1 small fish1 potatoes #b to #e 8 ,breaded chops and fish #e to #h 8 ,,broiling ,steak1 one inch thick #d m4 ,steak1 #a inch thick #f 8 ,small1 thin fish #e to #h 8 ,thick fish #ab to #ae 8 ,chops broiled in paper #h to #aj 8 ,chickens #bj 8 ,liver1 tripe1 bacon #c to #h 8 99 99 99 99 99 ,this ,page ,will ,interest ,hubby ,don't ,hesitate ,about ,clothes ,if ,you ,would ,dress ,well ,let us demonstrate how we can give you the utmost satisfaction in the latest fabrics1 latest style and perfect fit4 ,illustration ,,lewis ,,lukey ,,clothers and ,,hatters ,gent's and ,children's ,,furnishers ,we ,carry a ,full and ,up-to-,date ,line ,trunks1 ,suit ,cases1 ,bags #bba ,n4 ,virginia ,street ,reno1 ,nevada 99 99 99 99 99 ,phone ,main #aabc-;,j ,dr4 ,george ,m4 ,smitten ,dentist ,rooms #aj-aa-ab-ad ,journal ,bldg4 #af ,east ,second ,street ,,reno1 ,,nevada 99 99 99 99 99 ,jersey ,farm ,milk ,co4 ,for ,good ,cream and ,milk ,best of ,sanitary ,conditions ,illustration ,s4 ,,murray ,,reno1 ,,nevada 99 99 99 99 99 ,palace ,postal ,card ,house ,,miller ,,horgan ,we ,carry the ,largest ,assortment of ,postal ,cards in the ,city ,opp4 ,s4 ,p4 ,depot ,,reno1 ,,nevada 99 99 99 99 99 ,weights and ,measures #a cup1 medium size pint or pound #d cups1 medium size1 of flour weigh #a pound #a pint flour weighs pound #a pint white sugar weighs #a pound #b tablespoonfuls of liquid weigh #a ounce #h teaspoonfuls of liquid weigh #a ounce #a gill of liquid weighs #d ounces #a pint of liquid weighs #af ounces ,,how ,,to ,,measure ,,an ,,ounce ,housekeepers are often confused by the mingling of weights and measures in a recipe1 therefore an accurate schedule is a good thing to have around4 ,the following of the most generally used articles will be found correct3 ,one ounce granulated sugar equals two level tablespoonfuls4 ,one ounce flour1 four level tablespoonfuls4 ,one ounce butter1 two level teaspoonfuls4 ,one ounce ground coffee1 five level tablespoonfuls4 ,one ounce cornstarch1 three level tablespoonfuls4 ,one ounce thyme1 eight level tablespoonfuls4 ,one ounce grated chocolate1 three level tablespoonfuls4 ,one ounce pepper1 four level tablespoonfuls4 ,one ounce salt1 two level tablespoonfuls4 ,one ounce mustard1 four level tablespoonfuls4 ,one ounce cloves1 four level tablespoonfuls4 ,one ounce cinnamon1 four and a half level tablespoonfuls4 ,one ounce mace1 four level tablespoonfuls4 ,one ounce curry1 four level tablespoonfuls4 ,one ounce chopped suet1 a fourth of a cupful4 ,one ounce olive oil1 two tablespoonfuls4 ,,table ,,of ,,measures #fj drops equals #a teasp4 #c teaspoonfuls 8 #a tabsp4 #d tablespoonfuls 8 cup4 #a cup 8 pint4 #a round tablespoonful butter 8 #a ounce4 #a solid cup butter1 granulated sugar1 milk1 chopped meat 8 pound4 #b cups flour 8 pound4 #i large eggs 8 #a pound4 ,,table ,,of ,,proportions #a cup liquid1 #c cups flour for bread4 #a cup liquid1 #b cups flour for muffins4 #a cup liquid1 #a cup flour for batters4 #a teaspoonful soda to #a pint sour milk4 #a teaspoonful soda to #a cup molasses4 teaspoonful salt to #a quart custard4 #a teaspoonful salt to #a quart water4 teaspoonful salt is a pinch4 square inch pepper is a shake4 ,,rolled ,,oats--,a ,perfect ,infant's ,food ,put two teacups ,rolled ,oats into three pints of boiling water into which has been put one-half teaspoonful salt4 ,boil this about two hours or until the quantity is reduced to one quart4 ,press the liquid portion through a sieve with a tablespoon until the meal remaining in the sieve is dry4 ,put away in bottle1 and at feeding time use one-half ,rolled ,oats and one-half milk4 ,this quantity should last twenty-four hours4 99 99 99 99 99 ,eat ,chism's ,quality ,ice ,cream 99 99 99 99 99 ,household ,hints ,mildew in white clothes may be removed by soaking for a short time in a pail of water to which has been added a heaping teaspoonful of chloride of lime4 ,then hang in sun4 ,repeat if necessary4 ,when frying potatoes1 etc41 try chopping with empty baking powder can instead of knife4 ,you will find it much more handy and quicker4 ,try greasing cake and bread pans with a small five-cent paint brush4 ,keep grease in round tin can2 cut hole in cover and insert handle of paint brush when not in use4 ,it is then always ready for use and does not soil the hands4 ,to prevent cake from burning when using new tins1 butter the new tins well and place them in a moderate oven for fifteen minutes4 ,after this the cake may be cooked in them without danger of burning4 ,when ironing with gas1 place a lid of the coal stove over the gas burners and place the irons over this4 ,the irons will always be clean and heat much better than if they are put directly over the gas flame4 ,to clean plaster of paris figures1 use toilet soapsuds and a shaving brush4 ,rinse well4 ,dipping them in a strong solution of alum water will give them the appearance of alabaster4 ,to preserve gilt frames1 cover them when new with a coat of white varnish4 ,all specks can be washed off with water without injury4 ,to keep lemons1 put them in water4 ,change once a week4 ,will keep a long time4 ,,do ,,you ,,know-- ,that a small piece of butter added to the water prevents vegetables1 macaroni or rice from boiling over8 ,that the water from macaroni or rice after they have been cooked should be saved for soup and gravies8 ,that a teaspoonful of vinegar added to boiled meat1 while cooking1 makes the meat tender8 ,that after peeling onions if celery salt is rubbed over the hands before washing the odor will disappear8 ,that if you add a pinch of salt to ground coffee before boiling it will improve the flavor8 ,that if kid gloves are rubbed gently with bread crumbs after each time they are worn they will remain clean much longer than otherwise8 ,that a poultice made of tobacco and warm water1 put between two cloths and placed over the breast and pit of the stomach will relieve convulsions when nothing else will8 ,it will do no harm4 ,that any one who has aching feet1 if the feet are placed in kerosene for about ten minutes each day will receive the greatest relief4 ,if used regularly for a month is said to cure all corns and callous places on the feet4 ,will not blister or do any injury4 ,to relieve burns get a small bottle of picric acid and with a feather paint the burned or scalded parts1 allowing it to dry4 ,in a few minutes all the pain will be gone and you will never feel it again4 ,where the burns are very severe more than one application is sometimes necessary4 ,this is an invaluable remedy1 especially where there are children in the home1 for they are getting burned continually4 ,there is nothing better than sulphur tea for the hair4 ,it cures dandruff1 promotes the growth1 makes the hair soft and glossy and is very good to keep the hair from turning gray4 ,the whitish stain left on a mahogany table by a jug of boiling water or a very hot dish may be removed by rubbing in oil and afterward pouring a little spirits of wine on the spot and rubbing it dry with a cloth4 ,wash your weathered oak woodwork and furniture with milk4 ,to rid your home of ants mix thoroughly two parts borax with one part powdered sugar and put around where the ants come4 ,for two or three days the ants will come in swarms1 but after that they will disappear4 ,leave the powder around for a week or two and you will never be bothered again with ants4 ,if food becomes slightly burned in cooking1 set the saucepan in cold water and it will take away burned taste4 99 99 99 99 99 ,s4 ,goldstein ,high ,class ,ladies ,tailor and ,furrier ,illustration ,fit ,guaranteed ,,suits ,,made ,,to ,,order ,,reasonable ,,prices ,,open ,,evenings ,,until #i ,o',,clock #bbh ,north ,virginia ,street ,up-,stairs ,reno1 ,nevada ,phone ,main #aed 99 99 99 99 99 ,you now have the wife6 ,let us furnish the home and save you money4 ,it will pay you to investigate the ,,ta ,,bed1 three pieces of furniture in one4 ,nothing on the market so convenient4 ,kitchenware1 ,dry ,goods ,gents' ,furnishings and ,farming ,machinery ,all ,moderately ,priced ,nevada ,implement and ,supply ,co4 #bad ,sierra ,street ,,reno1 ,,nevada 99 99 99 99 99 ,the ,motoraid ,illustration ,thor and ,lightweight ,cleveland ,,motorcycles ,,oden1 ,the ,cyclist and ,ford ,specialist ,all ,kinds of ,repairing ,promptly ,done ,baby ,buggy ,wheels ,re-tired ,new and ,second-,hand ,wheels ,bought1 ,sold and ,exchanged ,agency ,for ,the ,diamond ,squegee ,tires #ae ,west ,fourth ,street ,,reno 33 33 ,,nevada 99 99 99 99 99 ,a ,rare ,opportunity ,the highest class sub-division in the ,state of ,nevada ,university ,terrace ,large ,lots--,beautiful ,view ,no ,taxes--,no ,assessments ,all ,improvements ,free ,cement ,sidewalks3 #ad feet from curb to property line1 #h feet for parking2 cement curbs and gutters1 #bb in4 wide2 streets graveled1 rolled and finished2 electric lights1 telephone2 city water piped to every lot2 pillars and arches at main entrances and every lot well drained4 ,why not make the wife a present of one of these lots8 ,they are increasing in value all the while4 ,we sell on very easy payments4 ,do not delay4 ,the lots are being sold rapidly4 ,we are the owners ,bonham ,realty and ,trust ,company #aca ,n4 ,,virginia ,,st4 ,,reno1 ,,nevada ,phone #gef 99 99 99 99 99 ,,mrs4 ,,housewife3 ,we guarantee that your dollar will buy as much dependable merchandise from us as can be had anywhere1 and further that if for any reason1 what you buy is not satisfactory1 we will gladly exchange it or refund your money4 ,you are insuring satisfaction when you come here to do your shopping4 ,illustration ,we ,open ,monthly ,accounts with ,responsible ,people ,,commercial ,,hardware ,,co4 #bd ,w4 ,commercial ,row ,phone #dfj ,,reno1 ,,nevada 99 99 99 99 99 ,,nevada ,,press ,illustration ,,gazette ,,bldg41 ,,reno 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,varied hyphenation and spacing was retained as in saucepan1 sauce-pan and sauce pan4 ,recipe oddities were retained except where a clear solution could be found4 ,these are noted4 ,page #c1 8,muffiins0 changed to 8,muffins0 7,bread1 ,muffins1 ,rolls7 ,page #f1 8,orchesta0 changed to 8,orchestra0 7,parker's ,harp ,orchestra7 ,page #aa1 twice1 8over0 changed to 8oven0 7,flour in oven7 7very hot oven for ten7 ,page #ab1 same1 7quick oven #de minutes7 ,page #ad1 ,boston muffins1 8bafle0 changed to 8bake0 7should bake in7 ,page #ae1 8making0 changed to 8baking0 7teaspoonfuls baking powder7 ,page #ah1 8separte0 changed to 8separate0 7and white separate7 ,page #ah1 same line1 8tetaspoonful0 changed to 8teaspoonful0 7teaspoonful baking powder7 ,page #bc1 8marshmellow0 changed to 8marshmallow0 7ice with marshmallow7 ,page #bc1 8minues0 changed to 8minutes0 7,bake #bj minutes7 ,page #bd1 8,contiue0 changed to 8,continue0 7,continue the beating7 ,page #be1 ,sponge ,cake1 8teaspoonfuls0 changed to 8teaspoonful0 7#a teaspoonful baking powder7 ,page #be1 8marhsmellows0 changed to 8marshmallows0 7about #bd marshmallows7 7marshmallows until cool7 ,page #bh1 ,jam ,cake1 8making0 changed to 8baking0 7teaspoonful baking powder7 ,page #bi1 8whisp0 changed to 8whisk0 7with a clean whisk7 ,page #ca1 ,rolled ,oats ,crisps1 8making0 changed to 8baking0 7on greased baking pan7 ,page #ca1 8mor0 changed to 8more0 7more than is necessary7 ,page #cb1 ,graham ,wafers1 8tablspoonfuls0 changed to 8tablespoonfuls0 7#b tablespoonfuls milk7 ,page #cc1 8wripper0 changed to 8whipper0 7patent cream whipper7 ,page #cd1 8nutmg0 changed to 8nutmeg0 7nutmeg2 cover with7 ,page #cd1 8carmel0 changed to 8caramel0 7want caramel custard7 ,page #cd1 ,raisin ,layer ,pudding1 8and0 changed to 8add01 8heaten0 changed to 8beaten0 7add stiffly beaten whites7 ,page #cg1 ,russian ,cream1 8whick0 changed to 8whisk0 7fire1 whisk briskly and7 ,page #ci1 ,hard ,sauce1 word 8of0 added to text 7add whites of7 ,page #ci1 ,brandy ,sauce1 8fourts0 changed to 8fourths0 7add three-fourths of7 ,page #da1 8,,appple0 changed to 8,,apple0 7,,apple ,,meringue ,,pie7 ,page #db1 ,famous ,cream ,pie1 8over0 changed to 8oven0 7and brown in oven7 ,page #db1 8wit htwo0 changed to 8with two0 7of butter with two7 ,page #de1 8flexability0 changed to 8flexibility0 7flexibility that gear7 ,page #ej1 ,macaroni ,soup1 8tablespoonfuls0 changed to 8tablespoonful0 7with one tablespoonful7 ,page #eb1 8skin0 changed to 8skins0 7skins will rise to top7 ,page #eg1 ,crab ,salad1 8lttuce0 changed to 8lettuce0 7leaves of lettuce7 ,page #fa1 8,,cabbabe0 changed to 8,,cabbage0 7,,cabbage ,,salad a la ,,calais7 ,page #fh1 ,pigeon ,pie1 8over0 changed to 8oven0 7quick oven for one7 ,page #fi1 8of0 changed to 8or0 7hung a day or two7 ,page #gd1 8stil0 changed to 8stir0 7,medal ,flour2 stir until7 ,page #gh1 ,veal ,loaf1 the recipe seems to be missing the final instructions as it stops mid-sentence4 ,research on ,veal ,loaf of this era seems to recommend cooking it in a slow oven for two hours just in case the reader wishes to try it4 ,page #gi1 ,beef ,pie with ,potato ,crust1 8over0 changed to 8oven0 7the dish in an oven7 ,page #ha1 ,apple ,sauce1 8emash0 changed to 8mash0 7when tender1 mash them7 ,page #hb1 8,,soulfle0 changed to 8,,souffle0 7,,omelet ,,souffle7 ,page #he1 ,baked ,peppers1 8opion0 changed to 8onion0 7and a little onion7 ,page #hf1 ,lyonnaise ,potatoes ,no4 #b1 8teh0 changed to 8the0 7season with the salt7 ,page #hh1 ,spinach ,cooked in ,butter1 8,finished0 changed to 8,finish0 7,finish by adding7 ,page #hh1 8humburger0 changed to 8hamburger0 7,put the hamburger7 ,page #ij1 ,mixed ,pickles1 8earthern0 changed to 8earthen0 7in an earthen jar7 ,page #ib1 ,blackberry ,jam1 8bset0 changed to 8best0 7the best loaf sugar7 ,page #ie1 8,,marshmellows0 changed to 8,,marshmallows0 7,,marshmallows7 ,page #ih1 8,roome0 changed to 8,rooms0 7,rooms #aj-aa-ab-ad7 ,page #ajj1 ,household ,hints1 8over0 changed to 8oven0 7a moderate oven for fifteen7 ,page #ajj1 8them0 changed to 8they0 7each time they are worn7 ,page #ajj1 8furniure0 changed to 8furniture0 7furniture with milk7 ,page #ba1 8,medeira0 and 8,meleira0 changed to 8,madeira0 7,sherry or ,madiera7