,university ,library ,digital ,collections ,m4 ,c4 ,,conner1 ,jeweler and ,diamond ,merchant1 ,,burlington1 ,,iowa4 ,when you buy ,,jewelry1 ,,silverware1 ,,diamonds1 or other ,,precious ,,stones1 you want something upon which you can rely1 with a name and reputation behind it4 ,by purchasing of ,m4 ,c4 ,,conner1 the leading dealer in high-grade and fashionable ,jewelry1 you will get not only ,full ,value1 but articles of the ,finest ,quality1 in ,beautiful and ,artistic ,designs1 many patterns being made expressly for his trade1 and not to be found elsewhere4 99 99 99 99 99 ,illustration3 drawing of a cut glass decanter4 ,don't ,forget ,that you cannot get every thing you want out of the ,cook ,book1 you must go to ,e4 ,h4 ,carpenter's for ,hawk's ,cut ,glass1 the finest in the ,world4 ,he also has a fine line of ,sterling ,silver ,tableware in the newest patterns4 ,ivory and ,pearl ,handle ,knives1 ,carving ,sets1 ,etc4 ,,chafeing ,,dishes4 99 99 99 99 99 ,,flint ,,hills ,,cook ,,book1 ,compiled by ,women ,illustration3 drawing of an old brick building with a bell tower topped with a peaked roof4 ----,,of---- ,christ ,church ,parish1 ,,burlington1 ,,iowa4 #ahie 99 99 99 99 99 ,,conrad ,,lutz1 ,,printing1 ,,binding ,illustration3 publisher logo ,,burlington1 ,,iowa4 99 99 99 99 99 ,,preface4 ,there is a custom1 hoary with the accumulated dust of ages1 originating many a long century ago1 in a certain1 but now extinct 8garden10 of which we all know more or less1 viz3 ,that man will and must eat4 ,out of the helplessness of man there has grown another custom1 equally old1 7some say even older7 that women shall set before him that which shall satisfy man's hunger4 ,from that day to this women have vied with one another for pre-eminence in culinary art4 ,now any man will tell you that in this art1 there has been vouchsafed to some a greater measure of perfection than to others4 ,with this thought in mind1 it has been the effort of the compilers to gather together and set forth in the pages of this book the proudest achievements of the best cooks to be found among the women of ,christ ,church ,parish and others of the city of ,burlington1 ,iowa4 ,this being such a laudable object1 it seems to the writer1 that no apology for this book can be necessary4 ,it is1 therefore1 put forth with the utmost confidence that it will receive a hearty welcome4 ,like all things done in haste1 it will no doubt1 show defects to the critical eye2 but such as it is1 we cast it like 8bread0 8upon the waters10 trusting that it may return in another form1 ere many days are past4 ,,burlington1 ,,iowa4 ,,index ,,to ,,recipes4 ,,page4 ,breads #g ,soups #ae ,fish and ,oysters #ba ,eggs #be ,meats and ,entrees #bg ,vegetables #cg ,salads #dc ,pickles and ,relishes #dg ,pastry and ,puddings #eb ,ices #fi ,cake and ,cookies #ga ,jellies and ,jams #ha ,beverages #he ,confectionery #hf ,miscellaneous #ic ,,index ,,to ,,advertisements4 ,,page4 ,m4 ,c4 ,conner ,inside ,front ,cover ,e4 ,h4 ,carpenter 0 0 0 ,hotel ,delano #f ,hawkeye ,laundry ,co4 #f ,biklen1 ,winzer ,grocer ,co4 #f ,churchill ,drug ,co4 #ad ,o4 ,m4 ,burrus #ad ,grand ,union ,tea ,co4 #ad ,paul ,h4 ,phillips #ad ,d4 ,d4 ,robinson #bj ,stewart ,hayden #bj ,harrington ,salter #bj ,george ,w4 ,turner #bj ,kaut ,kriechbaum #bd ,kriechbaum ,dewein #bd ,mrs4 ,g4 ,moard #bd ,john ,renner #bf ,mauro ,wilson #cf ,henry's ,drug ,store #cf ,burlington ,electric #da ,lighting ,co4 ,frank ,kupper 7estate7 #da ,r4 ,m4 ,raab ,bro4 #db ,burlington ,tent and #db ,awning ,factory ,theo4 ,w4 ,niemann #db ,i4 ,prugh ,sons #db ,xano ,manufacturing ,co4 #db ,boeck's ,leaf ,lard #db ,burlington ,gas ,light ,co4 #ea ,sterling ,son #ea ,wyman ,rand #ea ,rankin ,dodge #ea ,h4 ,a4 ,brown ,co4 #ea ,schier ,tailoring ,co4 #fh ,john ,boesch #fh ,j4 ,j4 ,curran ,co4 #fh ,gnahn's ,bookstore #fh ,drake ,hardware ,co4 #gj ,h4 ,ranke #hj ,burlington ,hawk-,eye #hj ,jas4 ,w4 ,smither #hj ,wm4 ,ihrer ,son #hc ,p4 ,f4 ,unterkircher ,son #hc ,e4 ,s4 ,phelps #hd ,w4 ,j4 ,donahue #hd ,m ,a4 ,frawley #hd ,m4 ,h4 ,davis #hd ,robinson ,drug ,co4 #ib ,h4 ,zaiser ,son #ib ,s4 ,s4 ,bakery #ib ,joseph ,bock #ie ,jas4 ,bentz ,sons #ie ,the ,journal ,co4 #ie ,s4 ,r4 ,i4 ,c4 ,mc,connell #ie ,j4 ,s4 ,schramm ,inside ,back ,cover 99 99 99 99 99 ,hotel ,delano1 ,,burlington1 ,,iowa4 ,,thoroughly ,,renovated ,,free ,,bus4 ,,steam ,,heat4 ,o4 ,w4 ,,delano1 ,proprietor4 99 99 99 99 99 ,,the ,,hawkeye ,,laundry ,,co41 #djg ,,north ,,main ,,street4 ,,work ,,cared ,,for ,,and ,,delivered ,,in ,,any ,,part ,,of ,,the ,,city4 ,c4 ,m4 ,,mathews1 ,manager4 99 99 99 99 99 ,,you ,,make ,,no ,,mistake ,,in ,,buying ,uncle ,sam ,baking ,powder1 ,,it ,,is ,,healthy4 ,,economical4 ,,nutritious4 ,,biklen1 ,,winzer ,,grocer ,,co4 99 99 99 99 99 ,,breads4 ,sally ,lunn4 #a scant cup of sugar1 #c cups of flour1 #a cup of milk1 #b eggs1 #a tablespoonful of butter1 #b heaping teaspoonsful of baking powder1 mixed with the flour4 ,mix eggs1 sugar and butter1 then add with flour1 stir quickly1 put in shallow biscuit tins and bake #bj or #cj minutes4 ,mrs4 ,c4 ,p4 ,squires4 ,cheese ,straws4 #a quart of flour1 #a pint cheese 7grated71 teaspoonful of salt1 #d tablespoonfuls of lard1 use water to make it just stiff enough to roll on the board1 inch in thickness1 cut in narrow--not too long--strips1 and bake a light brown in a quick oven4 ,mrs4 ,e4 ,l4 ,stone4 ,coffee ,cake4 #a coffee cup of butter1 #a coffee cup 7heaping7 of white sugar1 #a quart of milk 7boiled71 #a pints potato sponge1 #d eggs1 flour enough to knead it well1 let it get very light1 then roll it out one-half inch in thickness and let it rise again2 then just before putting into the oven spread butter or thick cream over it and sprinkle thickly with powdered sugar and ground cinnamon1 well mixed4 ,mrs4 ,e4 ,l4 ,stone4 ,indian ,bannock4 ,scald #a pint corn meal very carefully1 #a quart of milk1 #d eggs1 a little sugar and salt4 ,bake4 ,s4 ,s4 ,g4 ,corn ,meal ,muffins4 #d tablespoons corn meal well scalded4 ,add #a cup of flour1 #a tablespoon of butter 7put into the meal while hot71 #a egg1 #a cup of milk1 a little salt4 ,bake in muffin cups4 ,s4 ,s4 ,g4 ,corn ,meal ,muffins4 #b eggs1 #a tablespoon of butter1 #a tablespoon of sugar1 nearly #a glassful of milk1 #a glassful of flour1 glassful corn meal1 #a heaping teaspoon baking powder4 ,bake in quick oven4 ,m4 ,g4 ,m4 ,muffins4 pint sweet milk1 #c eggs1 butter size of an egg1 tablespoonful of sugar1 teaspoonful of salt1 #c teaspoons of baking powder4 ,flour to thicken4 ,mrs4 ,h4 ,w4 ,perkins4 ,muffins4 ,put a pinch of salt and a teaspoon of sugar in a bowl1 separate #a egg and mix the yolk with this1 stir well2 then add #a pint of milk1 butter the size of a walnut1 melted1 #a teaspoonful of baking powder in flour enough to make a batter as for 8pan cakes10 last add the beaten white of egg4 ,bake in muffin tins that have been warmed4 ,bake in a hot oven4 ,bertha ,b----4 ,rice and ,corn ,meal ,cakes or ,muffins4 ,at night boil two cups of rice1 add a lump of butter the size of an egg1 and stir in #a pint of milk4 ,in the morning beat four eggs separately and stir into the rice1 and beat well together4 ,add #b cups or more of corn meal1 mix well and bake2 have the batter not too thick4 ,this batter can be used for thin cakes cooked slowly on a griddle1 or baked in gem pans and served as muffins4 ,s4 ,s4 ,g4 ,plain ,waffles4 #a pint of flour1 #a pint of sweet milk1 #a egg1 #a teaspoonful of baking powder1 #a tablespoonful of butter4 ,mix into a smooth batter1 and bake in hot waffle iron4 ,serve hot with butter and sugar1 or syrup4 ,a4 ,n4 ,duffy4 ,waffles4 #c eggs1 beat yoke and white separate1 mix sweet milk with yolks of eggs1 stir flour in gradually1 tablespoon warm butter1 #b level teaspoons of baking powder1 a pinch of sugar and salt1 then ready to bake put in whites of eggs4 ,have waffle iron very hot4 ,mr4 ,john ,gregg4 ,graham ,bread4 #a pint bread sponge1 #a cup molasses1 #a quart ,graham flour4 ,put a teaspoon of soda and one of salt1 also a teaspoonful of lard in a cup and fill it up with hot water--mix all with the sponge and let it stand two hours--then make into two loaves put in pans and let it stand one hour1 then bake4 ,mrs4 ,e4 ,l4 ,stone4 ,graham ,tea ,cake4 #a egg1 cup of sugar1 #a cup ,graham flour1 #a cup white flour1 #a cup milk1 #b heaping teaspoonsful of baking powder4 ,mix as you would a cake4 ,bake in cake tins in a quick oven1 and serve hot4 ,c4 ,s4 ,c4 ,boston ,brown ,bread4 #a cup corn meal1 #b cups rye meal1 #a cup molasses1 #a cups buttermilk1 #a teaspoonful soda dissolved in a little boiling water1 little salt4 ,steam #h hours in a well buttered mould which should be but half full4 ,mrs4 ,h4 ,t4 ,cook4 ,boston ,brown ,bread4 #a cup molasses 7,new ,orleans71 #a teaspoonful soda dissolved in molasses1 #c cups of corn meal1 #b cups rye meal1 #a egg1 a little salt1 #a cup cold water or milk4 ,bake or steam three hours1 7steaming preferred74 ,s4 ,s4 ,g4 ,hominy ,balls4 #b cups of fine hominy to #c quarts of water1 boil one hour1 or until thoroughly cooked1 then take #e cups of boiled hominy1 #a cup milk1 #c eggs1 #d tablespoonsful of sugar1 #a pint of flour1 #a pint cracker crumbs4 ,mix all together putting in only a part of the rolled crumbs1 reserving the remainder to roll the balls in4 ,fry like doughnuts4 ,s4 ,s4 ,g4 ,corn ,bread4 #a pint corn meal1 #a pint sweet milk1 #c eggs1 salt1 a little baking powder4 ,miss ,rhein4 ,rice ,corn ,bread4 tea cup of boiled rice1 #c eggs1 the yolks beaten light and added to rice while warm1 stirring all the time to keep eggs from cooking1 add a pint or little more of sour milk1 #a teaspoonful salt1 meal enough to make a thin batter1 add the well beaten whites1 a lump of butter size of an egg1 a small teaspoonful soda dissolved in warm water4 ,bake in a deep pan in a very hot oven4 ,k4 ,t4 ,r4 ,jolly ,boys4 ,scald #b cups of corn meal1 when cool add #a egg well beaten1 #a cup flour1 #a tablespoonful sugar1 #a teaspoonful soda1 a little salt4 ,bake in small cakes on griddle1 split when hot and butter4 ,k4 ,t4 ,r4 ,rice ,corn ,bread4 #a quart buttermilk1 cup rice1 #a cup white corn meal1 #c eggs1 #a teaspoonful soda1 cook the rice till tender and dry1 pour over it #a pint buttermilk1 let stand till cool1 then add the rest of the buttermilk4 ,the eggs beaten repeatedly1 a pinch of salt1 the corn meal1 and lastly the soda dissolved in a little water4 ,pour into a hot buttered cathem dish and bake one hour in a hot oven4 ,mrs4 ,h4 ,c4 ,schramm4 ,corn ,bread4 ,take #d ounces yellow corn meal1 #f ounces pure flour1 #d ounces sugar and mix well together1 add #c whole well beaten eggs1 #a ounce baking powder1 a pinch of salt1 mix with cold milk into light dough1 roll out quickly1 and bake in quick oven about fifteen or #bj minutes4 ,mrs4 ,john ,gregg4 ,corn ,cakes4 ,soak #a cup corn meal in milk1 add one cup flour1 #b teaspoonsful baking powder1 teaspoonful salt1 #b eggs beaten separately and cream or rich milk enough to make thin4 ,fry on soapstone or iron griddle4 ,s4 ,m4 ,w4 ,bread4 ,to make four small loaves--,take three tablespoonsful of flour and scald with two teacups of sour or butter milk1 curd and whey1 add a pinch of sugar and salt1 when cool add one cake of yeast4 ,let it stand in a warm place four or five hours1 or over night4 ,from this set a sponge1 which should be light in two hours4 ,in your bread pan dissolve half a tea cup of sugar1 two tablespoonsful of lard1 one tablespoonful of salt1 a pinch of soda1 with one quart of hot water2 when cool add sponge and mix well4 ,sift and add flour as for cake and knead until smooth1 not too stiff2 rub a little lard over the top and set it in a warm place until light1 make into loaves and bake one hour4 ,the secret is to keep it in a warm place from the start4 ,it has never been known to fail4 ,n4 ,priestman4 ,corn ,dodgers or ,pone ,bread4 #a quart of corn meal1 sifted1 #a teaspoonful of salt1 #a tablespoonful of lard1 thoroughly worked into the meal4 ,enough scalding water to make a stiff batter1 so it can be moulded into pans1 in the hands4 ,bake half an hour in a quick oven4 ,e4 ,j4 ,robertson4 ,old ,fashioned ,plain ,corn ,bread or 8,hoe ,cake40 #a quart sifted corn meal 7white71 one teaspoonful of salt4 ,enough butter milk to make a thick batter4 ,dissolve in a cup of butter milk just enough soda to sweeten the milk1 and no more4 ,beat thoroughly and bake on a griddle in cakes about inch thick4 ,when brown place in a hot oven and when dry and crisp serve at once very hot4 ,e4 ,j4 ,robertson4 ,beaten ,biscuit4 #a quart flour1 sifted1 #a teaspoonful of salt1 #a tablespoonful of cold lard4 ,work the lard thoroughly into the flour1 then add1 a little at a time1 half sweet milk and half water1 until you have a stiff dough4 ,place on board and work through a biscuit machine1 or beat twenty minutes1 until smooth and light1 and the dough blisters4 ,roll out quite thin1 cut into shape and prick the top with a fork4 ,bake in a quick oven twenty minutes4 ,e4 ,j4 ,robertson4 ,graham ,gems4 #b eggs well beaten1 a large spoonful of dark molasses1 a tablespoonful of shortening1 one cup of sweet milk1 one small cup of wheat flour1 and two of ,graham flour1 two teaspoonsful of baking powder1 one teaspoonful of salt4 ,grease your gem pans1 warm well1 drop in your dough1 bake in a hot oven4 ,this will make a dozen gems4 ,mrs4 ,l4 ,l4 ,arnold4 ,baking ,powder ,biscuits4 ,sift one quart of flour1 two rounding teaspoonsful of baking powder and one teaspoonful of salt into a bowl1 add three teaspoonsful of cottolene and rub together until thoroughly mixed1 then add sufficient milk to make a soft dough1 knead slightly1 roll out about half an inch thick and cut with a small biscuit cutter4 ,place a little apart in a greased pan and bake quickly in hot oven for fifteen or twenty minutes4 ,these biscuits should be a delicate brown1 top and bottom1 light on the sides and snowy white when broken open4 ,mrs4 ,l4 ,l4 ,arnold4 ,cheese ,balls4 ,whites of #b eggs beaten1 #a cup of grated cheese1 crackers enough to roll into balls4 ,roll in crackers and fry in hot lard4 ,frances ,h4 ,potter4 ,cheese ,sticks4 #a cups of grated cheese1 #a cup of flour1 #a teaspoonful of baking powder1 #a tablespoonful of salt4 ,mix with ice water and roll thin1 and cut in long thin sticks and place in the pan so they will not touch and bake in quick oven4 ,l4 ,r4 ,b4 ,corn ,bread4 #b eggs1 cup milk and water mixed1 cup of flour1 cup of corn meal1 #a medium spoon of lard1 #a teaspoon of sugar1 salt1 #b level teaspoons of baking powder4 ,katherine ,stevens4 ,pop-,overs4 ,required3 #b eggs1 #b cups of flour1 #b cups of milk4 #a teaspoonful of salt1 #a tablespoonful of melted butter4 ,mix carefully as follows3 ,break and beat the two eggs2 add teaspoonful salt2 add two cups sifted flour1 and little by little the two cups milk1 rubbing smooth with spoon4 ,the butter should be placed to melt as the mixing begins and is ready to add last1 beating into the very soft batter4 ,it should not have a lump in it4 ,bake for fifteen or twenty minutes in a crisp oven4 ,allow them to stand for a few moments after browning with the door ajar1 and they will not fall4 ,minette ,slayback ,carper4 99 99 99 99 99 ,,churchill ,,drug ,,co41 ,,importers ,,and ,wholesale ,druggists1 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,see ,o4 ,m4 ,,burrus ,,for ,granite and ,marble ,monuments1 and ,head ,stones1 ,,stone ,,work ,,of ,,all ,,descriptions4 ,stone ,steps and ,coping1 ,stone ,walks and ,carriage ,steps1 the ,best ,building ,stone1 ,cistern ,tops1 and all styles of ,hitching ,posts4 99 99 99 99 99 ,,grand ,,union ,,tea ,,co41 ,,carry ,,the ,,finest ,,line ,,of ,tea1 ,coffee and ,spices ,,in ,,the ,,city4 ,,give ,,them ,a ,,call1 ,,it ,,will ,,pay ,,you4 99 99 99 99 99 ,,paul ,h4 ,,phillips1 ,,holiday ,,novelties ,,in ,neckwear1 ,handkerchiefs1 ,mufflers1 ,umbrellas1 ,,walking ,,sticks1 ,,gloves1 ,,etc4 99 99 99 99 99 ,,soups4 ,meat for soup should be boiled long and slowly4 ,people usually hurry soups too much1 but in this case 8haste certainly makes waste40 ,the water should be cold when the meat is put in1 and it should be thoroughly skimmed as soon as it boils1 kept closely covered and carefully strained when done4 ,mock ,turtle ,soup4 ,put a knuckle of veal in the stock pot and boil for two hours1 add a pint and a half of black beans1 boil five hours more1 pepper and salt to taste1 remove from fire1 strain and whip smooth4 ,have ready three chopped hard boiled eggs1 one-half of sliced lemon and a small glass of wine4 ,pour in soup and serve4 ,k4 ,t4 ,r4 ,celery ,soup4 ,cut up six stalks of celery into half inch pieces1 put them in pot with one onion1 one black mace1 salt and two small peppers1 add a quart of veal broth and boil one hour4 ,rub the ingredients through a sieve1 put the pulp into a sauce pan1 add one quart more of stock1 boil1 then set on one side of stove1 add a pint of cream to the soup and serve with toast4 ,k4 ,t4 ,r4 ,rich ,stock or ,grand ,bouillon4 #d pounds shin of beef1 #d pounds knuckles of veal1 pound lean ham1 any poultry trimmings in pantry1 #b onions1 #c carrots1 #c turnips1 #a head of celery1 #b tomatoes or #d tablespoons of canned1 a bunch of herbs with parsley1 salt to taste1 #c lumps of sugar1 #f cloves1 #b small blades of mace1 #f quarts of cold water4 ,simmer in stock pot for #h hours1 the first #d on back of stove4 ,do not let boil quickly that the stock be not wasted and preserve its color4 ,strain through a fine hair sieve or cloth and set away until cold1 then remove the fat that has formed on top and it will be ready for use4 ,k4 ,t4 ,r4 ,split ,pea ,soup4 ,a quart of peas1 about two quarts of water and an onion1 boiled together until soft4 ,put through a colander1 add a little salt and cayenne pepper4 ,fry bread in butter1 cut it in small pieces and lay in the tureen4 ,pour soup on4 ,if too thick add water4 ,when ready to serve put in a cup of cream or lump of butter4 ,of course it is better made with stocks instead of water4 ,k4 ,t4 ,r4 ,tomato ,soup4 ,one quart of tomatoes1 one quart of water1 one quart of sweet milk4 ,boil water and tomatoes together for twenty minutes4 ,put in large tablespoon of butter1 same of flour rubbed well together1 a little nutmeg1 salt and pepper to taste4 ,then add a dessert spoonful of soda2 as soon as it has foamed up put in the milk and some rolled cracker1 let it boil up and serve at once4 ,mrs4 ,a4 ,tomato ,soup4 ,to enough beef stock for six persons1 take a can of tomatoes4 ,fry a medium sized onion in butter1 add this to the tomatoes4 ,stew until soft4 ,then strain and add the stock4 ,boil a little and season with salt and red pepper4 ,mrs4 ,wallace ,campbell4 ,cream of ,rice ,soup4 #b quarts of chicken stock 7the water in which fowl have been boiled will answer71 #a teacup of rice1 a small onion1 #a quart of cream or milk1 a stalk of celery1 salt and pepper to taste4 ,wash rice1 carefully add to stock1 onion and celery1 cook very slowly #b hours4 ,put through a sieve1 add seasoning and the milk or cream1 which has been allowed to come to a boil4 ,if milk is used1 add one tablespoonful of butter4 ,k4 ,t4 ,r4 ,clear ,stock4 ,any parts of chicken left over1 #a pound can beef1 pound ham1 #c ounces butter1 #c carrots1 #b quarts of plain beef stock1 some herbs1 pepper and salt4 ,chop up the chicken and toss them with onion1 cut in slices with the butter in the sauce pan1 let them get cold then add beef and vegetables1 herbs1 and seasoning1 let the whole simmer for three hours1 strain and let get cold1 remove fat1 and it will be ready for use4 ,k4 ,t4 ,r4 ,veal ,broth with ,dumplings4 ,put in stock pot two pounds of chopped knuckle of veal1 and two quarts of cold water1 let it come to a boil slowly1 then set on back of range1 add a stalk of celery1 a small pepper1 one onion quartered1 heaping teaspoonful of salt1 simmer four hours1 strain and remove all fat1 have ready some small dumplings1 add them to broth1 return to fire and boil fifteen minutes4 ,the dumplings are made as follows3 pound sifted flour1 add scant teaspoonful salt1 a teaspoonful baking powder and pint of milk4 ,work into dough and make into little balls4 ,k4 ,t4 ,r4 ,barley ,soup4 #b pounds shin of beef1 pound ,pearl barley1 a bunch of parsley1 #d onions1 #f potatoes1 salt and pepper to taste1 #d quarts cold water1 cut meat and vegetables in slices1 put in all the ingredients and simmer gently for four hours1 strain and serve4 ,k4 ,t4 ,r4 ,bouillon4 ,put #d pounds of chopped meat and #b pounds of bone in stock pot1 add #b quarts of cold water1 heat slowly1 add one tablespoonful salt1 four cloves1 tablespoonful mixed herbs1 simmer five hours1 boil down to three pints1 strain1 let get cold and remove fat4 ,heat when needed and serve with small squares of toast4 ,k4 ,t4 ,r4 ,cream of ,celery4 #a pint of milk1 #a tablespoonful of flour1 #a tablespoonful of butter1 #a slice of onion1 #a pint of water1 #a cup whipped cream1 #f heads of celery1 salt and pepper4 ,boil celery in water for one half hour1 boil milk and onion together1 thicken with flour and butter rubbed to a cream1 mash the celery in the water in which it was cooked and stir into the milk1 season to taste1 add whipped cream after the soup is in tureen4 ,k4 ,t4 ,r4 ,corn ,soup4 #a quart stock1 veal or mutton1 #a quart rich milk or cream1 #a can of best corn1 cream1 #a tablespoonful flour with #a tablespoonful butter1 add milk and cream1 boil until it thickens4 ,boil the corn with the stock for ten minutes1 strain1 and add to milk and cream4 ,salt and cayenne pepper to taste4 ,m4 ,a4 ,s4 ,white ,soup4 ,boil a knuckle of veal or two chickens until the skin breaks1 skim1 add a cup of vermicelli1 which has been boiled in other water until tender4 ,just before serving add one pint of cream1 a little mace1 yolks of four eggs beaten light4 ,the soup should be boiling when these are added1 and stand long enough to boil up again or else it will curdle4 ,e4 ,g4 ,r4 ,corn ,soup4 ,corn soup1 very good1 made with either fresh or canned corn2 when it is fresh1 cut the corn from the cob1 and scrape off well all that sweetest part of the corn which remains on the cob4 ,to a pint of corn add a quart of hot water4 ,boil it for an hour or longer1 then press it through the colander4 ,put into the sauce pan butter the size of an egg1 and when it bubbles sprinkle in a heaping tablespoonful of sifted flour1 which cook a minute1 stirring it well4 ,now add half of the corn pulp1 add cayenne pepper1 salt1 a scant pint of boiling milk and a cup of cream4 ,e4 ,g4 ,r4 ,lobster ,chowder4 #a lobster1 chopped not very fine1 #b ,boston crackers pounded fine and mixed with the green fat of lobster4 ,put in this a piece of butter the size of an egg1 a little salt and cayenne pepper1 work well together1 boil #a quart of milk and pour gradually over1 stirring all the time1 boil five minutes4 ,s4 ,s4 ,g4 ,beef ,soup4 ,beef ,soup is very much improved by boiling a small piece of beef liver in it4 ,mrs4 ,h4 ,c4 ,garrett4 ,oyster ,bisque4 ,take #c cups of oysters or clam juice1 a very little finely chopped celery1 salt and pepper to taste4 ,let boil a few minutes1 then thicken with a teaspoonful of flour mixed in a little cold water4 ,before serving have the beaten yelks of #b eggs whipped into a cup of cream1 add this to the juice and keep stirring for full two minutes4 ,then stir into cups and serve immediately4 ,mrs4 ,w4 ,j4 ,pollock4 ,puree of ,lamb4 ,use stock from boiled lamb4 ,put in a stew pan #a tablespoonful butter1 thicken with tablespoonful flour1 thin with cup sweet milk1 #b cups lamb stock1 add can ,french peas1 little parsley chopped very fine1 season4 ,enough for four people4 ,mrs4 ,john ,gregg4 99 99 99 99 99 ,d4 ,d4 ,,robinson1 ,,druggist1 ,,largest ,,assortment ,,of ,fine ,perfumes ,,in ,,the ,,city4 ,,does ,,not ,,want ,,the ,,earth ,,for ,a ,,small ,,box ,,of ,,pills4 ,opposite ,postoffice4 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,for ,fine ,plumbing and ,water ,heating1 ,,in ,,all ,,its ,,various ,,branches ,,see ,,stewart ,,hayden1 #caj ,north ,main ,st4 99 99 99 99 99 ,,harrington ,,salter1 ,,hatters4 99 99 99 99 99 ,try ,,platt',s ,,tiger ,,brand ,,of ,,oysters4 ,none ,better1 ask your ,grocer1 they all keep them4 ,,george ,w4 ,,turner4 99 99 99 99 99 ,,fish ,,and ,,oysters4 ,fish a la ,creme4 #b pounds of cusk1 halibut1 cod or white fish1 boiled and shredded with a fork2 put in a dish with bits of butter1 pepper and salt to taste4 ,boil #a pint of milk1 pound butter1 and #b tablespoonsful flour to thicken1 a small onion when thick1 take out onion1 and spread the mixture on the layers of fish4 ,cover top with fine bread crumbs1 squeeze out the juice of #a lemon1 and brown in oven4 ,s4 ,s4 ,g4 ,fish ,stuffed with ,crackers4 #f crackers1 #a quart milk1 #d eggs1 teaspoonful pepper1 teaspoonful nutmeg1 teaspoonful sugar1 #a large fish boned and skinned1 about #c tablespoonsful butter1 soak crackers in milk until soft1 add eggs slightly beaten1 teaspoonful of salt1 pepper1 nutmeg and sugar1 and stir4 ,put #a tablespoonful of the butter onto a tin sheet placed in a dripping pan1 place of the fish on the sheet and cover with the crackers and custard1 add remaining half of fish1 pour over all the remaining crackers and custard and daub with second tablespoonful of butter1 and bake about forty minutes1 as the custard coagulates baste the fish with it and so continue until all the custard and cracker is on the fish4 ,when a golden brown baste with a third spoonful of butter4 ,serve with ,hollandaise ,sauce4 ,m4 ,w4 ,mc,farland4 ,fried ,fish4 ,take salmon steaks1 wash well1 beat yolk and dip fish into it1 sprinkle with pepper and salt1 have a deep iron pan with basket1 have pan half full of boiling lard1 put fish in basket1 put in lard till nicely brown all over4 ,,sauce4--,have green parsley picked very fine1 put in pan tablespoonful of butter1 brown well1 half tablespoonful of vinegar1 add parsley1 serve with fish4 ,mrs4 ,john ,gregg4 ,simple ,sauce for ,fish4 cup of butter1 yolks of #b eggs1 of a lemon1 rub the butter to a cream1 add the beaten yolks1 a saltspoonful of salt1 pepper to taste1 and just before serving a half cup of boiling water4 ,mrs4 ,c4 ,e4 ,schramm4 ,salmon ,loaf4 #a quart can of ,salmon1 cup rolled cracker1 #a tablespoonful of butter1 #c well beaten eggs1 salt and pepper to taste1 steam one hour1 serve with rich drawn butter gravy1 with a can of mushrooms cooked in gravy4 ,frances ,h4 ,potter4 ,fish ,turbot4 ,boil white fish1 picked fine 7red snapper or other fish will do74 ,for gravy take #a quart of milk for #c pounds of fish1 add a little onion1 #c bay leaves and a pinch of thyme4 ,let simmer for an hour1 then strain1 thicken with #b or #c teaspoonsful of flour and add #a cup of melted butter4 ,season with pepper and salt4 ,put in alternate layers of fish and gravy1 sprinkle with bread crumbs and bake4 ,serve with sauce tartare4 ,mrs4 ,c4 ,e4 ,schramm4 ,turbot4 ,clean white fish weighing #a pounds1 place in pan1 cover with water and cook in oven till two-thirds done4 ,flake the fish from the bones4 ,,dressing4--#a pint milk1 #a egg1 small spoonful butter1 small spoonful flour1 a pinch of white pepper4 ,steam in double boiler1 butter some shells and put layers of fish and dressing till full and cracker crumbs on top4 ,bake #ae or #bj minutes4 ,can be baked in dish same as oysters4 ,katherine ,stevens4 ,turbot4 ,take a white fish1 steam till done1 take out the bones and sprinkle with salt and pepper4 ,,sauce4--,take #a quart of milk1 pound of flour1 #a bunch of parsley and summer savory1 #c slices of onion1 put this over the fire and stir until it creams4 ,adding #b eggs1 pound butter1 then put through a sieve4 ,put into a baking-dish1 first a layer of fish and then one of sauce1 and so on1 up to the top1 spread with crumbs and bake half an hour4 ,e4 ,g4 ,roads4 ,cream of ,oysters4 #b pints of oysters1 #a pint milk1 #a pint cream1 #c tablespoonsful corn starch1 butter and salt to taste1 serve on toast4 ,let cream come to a boil1 mix corn starch with cold milk1 and stir into boiling milk1 cook oysters in their own liquor and turn into the cream1 season well with salt1 pepper and butter4 ,mrs4 ,c4 ,p4 ,squires4 ,escalloped ,oysters4 #a can oysters1 #a pint sifted bread crumbs1 #f tablespoonsful melted butter1 salt and pepper4 ,pour oysters into sieve with #a cup cold water and let them drain1 pick off all pieces of shell4 ,roll and sift dry bread for crumbs4 ,into greased baking dish put layer of oysters1 cover with of the bread crumbs1 season with salt and pepper1 and pour over of the melted butter4 ,in this way make three layers of oysters4 ,bake in pretty hot oven from #bj to #cj minutes4 ,m4 ,w4 ,croustades or ,bread ,boxes4 ,cut a loaf of stale bread from which the crust has been removed into pieces1 #b inches thick1 #b inches wide1 and #c inches long1 then with a sharp pointed knife cut a line around the inside inch from the edge and carefully remove the crumbs1 leaving a box with sides and bottom inch in thickness4 ,the boxes may be cut round if preferred1 using two sizes of biscuit cutters4 ,they are fried in a kettle of smoking hot lard1 and should be crisp and dry and the color of amber4 ,serve heaping full of creamed spinach1 creamed fish1 chicken or asparagus tips4 ,mrs4 ,w4 ,d4 ,eaton4 99 99 99 99 99 ,,kaut ,,kriechbaum4 ,,headquarters ,,for ,grand ,ideal ,steel ,ranges1 ,and ,radiant ,house ,base ,burners4 ,,full ,,line ,,of ,,manufacturing ,,goods4 99 99 99 99 99 ,see the ,,great ,,german ,,heater at ,,kriechbaum ,,dewein',s1 ,,stoves ,,and ,,tinware4 99 99 99 99 99 ,,mrs4 ,g4 ,,moard4 ,,fine ,,millinery1 #cad ,jefferson ,street 99 99 99 99 99 ,,eggs4 ,omelette4 #c eggs1 #c tablespoonsful of cream or #c scant tablespoonsful of milk1 #a tablespoonful of chopped parsley1 #a even teaspoonful of butter1 salt and pepper4 ,beat yolks until they are thick and lemon colored4 ,beat whites very stiff4 ,beat into the yolks the milk1 parsley and seasoning4 ,fall the whites into the yolks4 ,do not stir them in4 ,grease hot omelette pan with the one teaspoon of butter1 pour in the eggs1 shake the pan to keep them from burning4 ,when omelette is light brown on the bottom1 place in oven until top is dry enough to show most of knife run through it4 ,loosen from pan with knife4 ,fold over4 ,serve on warm platter4 ,m4 ,w4 ,jam ,omelette4 #d eggs1 beat well1 white and yolks separate1 put together1 add #d tablespoonsful sweet cream1 teaspoonful of butter1 pinch sugar and salt4 ,put little butter in hot pan1 pour in mixture1 cook over hot fire4 ,hold over omelette red hot stove lid so as to raise it without turning4 ,put on hot dish4 ,have ready any jelly1 spread over omelette4 ,fold omelette towards center4 ,mrs4 ,john ,gregg4 ,simple ,omelette4 #d eggs1 beaten together lightly with a fork1 a scant half teaspoonful of salt1 half a saltspoonful of pepper1 and #d tablespoonsful of cream4 ,add these to the beaten eggs and mix well4 ,pour into a hot1 buttered omelette pan and lift or pick constantly with a fork until firm and brown underneath4 ,then fold and serve4 ,s4 ,m4 ,w4 ,boiled ,eggs4 ,place on the fire in cold water and leave till the water boils4 ,s4 ,m4 ,w4 ,poached ,eggs4 ,have boiling1 salted milk in the skillet and poach as in water4 ,s4 ,m4 ,w4 ,french ,eggs4 ,boil #d eggs twenty minutes1 remove shells1 separate the whites and yolks1 chop the whites fine4 ,make a nice cream sauce and into this stir the chopped whites4 ,have ready on a platter six half slices of bread1 toasted and buttered1 pour the cream sauce over the toast1 and over all grate the yolks of the eggs4 ,serve very hot4 ,w4 ,w4 ,mac,farland4 ,cheese ,souffle4 #a large cup of sweet milk1 #a even tablespoonful of corn starch1 #a large cup of grated cheese1 #c eggs beaten separately1 salt and pepper4 ,put milk and corn starch on stove and stir until like gravy1 add cheese1 pepper1 salt and eggs1 stirring in the beaten whites last4 ,put in buttered dish and bake in a quick oven4 ,mrs4 ,w4 ,j4 ,pollock4 99 99 99 99 99 ,,john ,,renner1 ,wall ,paper1 ,window ,shades1 ,lace ,portier ,curtains ,picture ,frames1 ,mouldings1 ,paints1 ,varnishes1 ,etc4 #fab-fad ,,jefferson ,,st4 ,,the ,,best ,,house ,,in ,,burlington4 99 99 99 99 99 ,,meats ,,and ,,entrees4 ,roast ,sirloin of ,beef1 ,yorkshire ,pudding4 ,the sirloin of beef is the outer or upper part of the loins1 covering the kidneys and separated from the tenderloin by a flat bone4 ,it is known to ,american housekeepers as porter house1 7the popular steak of the old ,new ,york porter and ale houses1 hence its name74 ,the cut usually palmed off on ,new ,york housekeepers as sirloin is a hip steak or roast1 the proper name of which is a rump-cut1 considered by ,new ,england people1 to be one of the best joints4 ,select the middle cut of the loin of a good-sized animal1 and see to it that the outer fat is at least a quarter of an inch thick2 for if the top covering of fat be thin1 and more like gristle than fat1 the meat will be found very tough and unpalatable4 ,trim away most of the inner fat and a part of the flank2 and as the tenderloin is more useful as steaks or an entree1 it is best to cut it out2 also turn the flank under1 and if skewers are used1 insert them in the flank only4 ,salt and pepper the whole joint liberally1 and dash a little flour over the outer fat4 ,put it in a pan large enough to hold the joint and a pudding1 and when the joint is half done add the pudding4 ,while cooking baste the meat1 and if the pudding is too dry1 baste it also4 ,at the end of an hour and a half1 an eight-pound joint1 if a good thick one1 will be cooked2 but1 if a thin joint1 a much shorter time is required4 ,to make the ,yorkshire pudding3 ,beat thoroughly #e eggs1 add to them a teaspoonful of salt1 a pint of milk and a teaspoonful of lemon juice4 ,sift together two teaspoonsful of baking powder and three half pints of flour4 ,add the egg mixture gradually and make a stiff batter4 ,put it in the pan1 not under1 but beside the beef4 ,a ,yorkshire matron suggests the addition of lemon juice to correct the two frequent ill-effects of so rich a dish4 ,beef ,loaf4 ,take #a pound of raw beef chopped fine1 #f large crackers rolled fine1 salt and pepper1 and one egg1 mix and form into a loaf4 ,melt a little butter and rub over the loaf and pour over it one cup canned tomatoes4 ,bake three quarters of an hour4 ,baste frequently4 ,serve hot4 ,mrs4 ,seymour ,h4 ,jones4 ,fricassee of ,veal ,with ,oyster ,plant4 ,trim off all surplus fat and bone from the breast of veal1 and cut the meat into neatly shaped pieces2 dredge these with flour1 and put them in a sauce pan with butter enough to prevent burning4 ,cover1 and let it steam in its own vapors thirty minutes2 then add a pint of soup-stock or water and let it cook slowly4 ,scrape and cut into narrow strips as much oyster plant as you have meat in bulk2 add to it the meat1 with salt1 a few whole white peppers1 a dash of nutmeg and a teaspoonful of grated lemon-peel4 ,add a little more stock if a liberal quantity of sauce is desired4 ,cover the dish and simmer until tender1 allowing forty minutes for the vegetables to cook1 care being exercised that they are not cooked too much4 ,remove the pan to the back of the range2 take out a gill of the liquid1 and add to it the beaten yolks of three eggs4 ,pour this over the contents of the sauce pan1 let it stand a few minutes longer4 ,serve4 ,garnish the dish with slices of lemon1 triangular croutons and sprigs of parsley4 ,e4 ,g4 ,r4 ,stuffed ,tenderloin4 ,use #d tenderloins1 have them laid open1 not cut in two4 ,make stuffing same as for turkey4 ,bind two tenderloins together with stuffing between4 ,season with salt and pepper4 ,fill the pan almost half full of water1 bake #b hours1 baste frequently4 ,make gravy4 ,remove the binding string before sending to the table4 ,mrs4 ,h4 ,c4 ,garrett4 ,fried ,kidney4 ,take #d lamb kidneys1 wash well in boiling water and dry1 dip in mixed pepper1 salt and flour4 ,put a tablespoon of butter in frying pan and brown2 put in kidneys and brown thoroughly1 add half a tea cup of cold water1 cover1 simmer #a hour4 ,put in bowl1 leave till morning4 ,when used put teaspoonful of butter in pan1 brown1 small onion chopped very fine1 mix with teaspoon of flour1 thin with sweet milk1 add kidneys1 season with salt and pepper4 ,mrs4 ,john ,gregg4 ,stuffed ,veal ,steaks4 ,season the steaks1 cut rather thin1 on both sides with salt and pepper4 ,roll them about slices of toast1 buttered on both sides1 and tie up4 ,put in baking pan with a bit of salt pork on each roll1 and bake in moderate oven about forty minutes4 ,make a gravy and pour over them when served1 on a hot platter4 ,m4 ,g4 ,m4 ,spring ,chickens4 ,spring chickens may be either broiled or fried4 ,they are especially liked fried in the southern way4 ,cut the chickens in pieces as for fricasseeing1 have the frying pan very hot1 put a quarter cup of butter in2 when smoking1 add chicken1 cover and let fry until a golden brown on one side1 then turn and fry on other4 ,it usually takes two fryings to cook a pair of chickens1 as a spider boils only one chicken4 ,when the chicken is all fried lay the pieces on brown paper to absorb any fat4 ,add a tablespoonful of flour to the drippings in pan1 add a cup of cream and stir the mixture until it boils1 then add a tablespoonful of chopped parsley4 ,remove the chicken from the brown paper cover and arrange the pieces evenly on the dish and strain the sauce over them4 ,serve at once4 ,k4 ,t4 ,r4 ,chicken ,fricassee1 ,with ,peas4 ,select a dry-picked young fowl1 cut into joints1 remove the skin1 rinse in warm water1 dip into cold water1 drain1 and dredge with flour4 ,put them in a warm saucepan and cover with hot water2 add salt and pepper1 a sprig of parsley and a piece of lemon peel1 simmer two hours and remove chicken4 ,beat up the yolk of one egg with a gill of cream1 add it to the warm sauce and whisk thoroughly4 ,arrange the chicken on a dish1 pour the sauce over it1 add as a border a quantity of hot1 fresh or canned peas1 and serve4 ,e4 ,g4 ,r4 ,remarks on ,entrees4 ,entrees are the middle dishes of the feast1 and not the principal course1 as many suppose4 ,they are a series of dainty side dishes in the preparation of which the cook demonstrates the extent of her capabilities4 ,should they be prepared in a careless manner1 they cloy the palate and prevent that much-abused organ from appreciating the more important dishes of the feast4 ,they should not only be nicely prepared1 but much care and ingenuity should be shown in the arraying of them on the platter4 ,to prepare palate-pleasing entrees one must study to please the eye quite as much as the palate4 ,creamed ,chicken4 #a chicken of #d pounds or two of #f pounds1 #d sweet breads1 #a can mushrooms4 ,boil chicken and sweet breads2 when cold cut up as for salad4 ,add mushrooms 7if large cut in #d pieces47 ,in a saucepan put a quart of cream1 in another #d large tablespoonsful butter1 #e even ones of flour1 stir until melted4 ,then pour on hot cream1 stirring until it thickens4 ,flavor with small half grated onion and a very little nutmeg1 season highly with black and red pepper4 ,mix all together1 put in a baking dish1 cover with bread crumbs and pieces of butter4 ,bake twenty minutes4 ,mrs4 ,h4 ,w4 ,perkins4 ,cream ,chicken4 ,one cold boiled chicken1 cut in small pieces4 ,two sweet breads1 boiled and cut in small pieces2 one can of mushrooms1 drain all the water off and cut up2 #a pint of cream1 #a pint of milk1 yolks of #b eggs1 #c tablespoonsful of flour1 pound of butter1 flour and eggs mix together4 ,heat cream and butter together and mix with eggs and flour4 ,cook for fifteen minutes till all a cream1 pour over the other ingredients while hot4 ,grate bread crumbs on top and brown in oven4 ,frances ,h4 ,potter4 ,chicken and ,curry4 #a boiled chicken1 cut up2 heat in a sauce pan #a tablespoonful of butter1 #a tablespoonful flour1 thin with chicken broth2 put in cup #b teaspoonsful curry powder1 mix with little broth1 add to sauce1 put in chicken1 heat4 ,have ready a dish of boiled rice4 ,serve chicken on platter1 with rice around it4 ,mrs4 ,john ,gregg4 ,pressed ,chicken4 ,take one or two chickens1 boil in a small quantity of water with a little salt1 and when thoroughly done1 take all the meat from the bones1 removing the skin and keeping the light meat separate from the dark2 chop and season to taste with salt and pepper4 ,if a meat presser is at hand1 take it1 or any other mould such as a crock or pan will do2 put in a layer of light and a layer of dark meat till all is used1 add the liquor it was boiled in1 which should be about #a teacupful1 and put on a heavy weight2 when cold cut in slices4 ,many chop all the meat together1 add #a pounded cracker to the liquor it was boiled in and mix all thoroughly before putting in the mold4 ,either way is nice4 ,boned turkey can be prepared in the same way1 slicing instead of chopping4 ,m4 ,e4 ,s4 ,buckeye4 ,make recipe for pressed chicken and use enough chicken in addition to make a strong broth to mix with it4 ,the broth should be boiled down so that it will jelly after they are mixed1 to set away together4 ,press white even sized1 bottled mushrooms into the top1 in shape of letters desired4 ,set away with top turned down 7so that the letters are in the bottom when set away74 ,put weight on top of mould when set away4 ,m4 ,e4 ,s4 ,sweet ,breads4 ,in boiling sweet breads a porcelain kettle should be used and in cutting them a silver knife1 as they contain an acid that acts upon iron1 tin or steel and destroys much of the delicate flavor4 ,in whatever style sweet breads are served1 they should first be soaked in salt water1 then plunged into boiling water to whiten and harden them4 ,mrs4 ,l4 ,i4 ,roads4 ,sweet ,bread ,patties4 ,for #be persons purchase three pairs of sweet breads1 parboil them and pick to pieces1 rejecting all fibrous skin1 cut into small pieces4 ,half hour before serving put #c tablespoonsful of butter and #c tablespoonsful of flour into a sauce pan1 and melt carefully without browning1 add #a pint of milk1 stir constantly until boiling1 add one can of finely chopped mushrooms1 salt and pepper to taste1 when the sauce reaches the boiling point add the sweet breads4 ,fill ,patties and serve hot4 ,mrs4 ,l4 ,i4 ,roads4 ,lambs ,tongue on ,toast4 ,a number of excellent dishes can be prepared from the dainty tongue of the lamb1 whether it be pickled or fresh4 ,if pickled blanch it in hot water a moment to draw out its acidity1 then plunge into cold water1 drain1 and cut into thin slices1 toss them about in a little butter a moment1 cover with gravy nicely seasoned and slightly thickened1 and serve on toast4 ,the fresh tongue should be first boiled and then cooked in the gravy whole1 if preferred2 but they are more evenly permeated with the gravy if quartered or sliced4 ,e4 ,g4 ,r4 ,entrees of ,veal4 ,curry of ,veal4 ,cut up #a pound of raw ,veal into inch pieces4 ,mix #a teaspoonful of curry1 teaspoonful of rice flour1 and #a saltspoonful of salt together2 dip the meat in melted butter or oil1 then roll each piece in the powder1 and fry it in butter until a delicate brown4 ,onion may be added or omitted4 ,mince half a sour apple and fry it with the meat2 add half a pint of soup stock2 simmer half an hour4 ,squeeze over all the juice of half a lemon1 mix and serve4 ,e4 ,g4 ,r4 ,veal ,loaf4 #c pounds lean veal chopped fine1 salt pork1 #b eggs well beaten1 #a cup rolled crackers1 nutmeg1 #a teaspoonful red pepper1 #b teaspoonsful salt1 cup of milk1 #a tablespoonful sage1 piece of #a lemon4 ,mix thoroughly1 make into a loaf1 bake two hours4 ,baste often with water1 seasoned with butter1 pepper and salt4 ,slice when cold4 ,mrs4 ,h4 ,c4 ,garrett4 ,veal ,loaf4 #a pound of pork1 #b pounds of veal chopped fine1 #d eggs well beaten1 #d soda crackers rolled fine1 cup sweet milk1 salt and pepper to taste1 mould in a loaf1 bake forty minutes1 sprinkle some rolled crackers over the top and dot with butter1 makes the top brown nicer and flakey4 ,mrs4 ,j4 ,l4 ,arnold4 ,veal ,loaf4 #c pounds veal chopped fine1 pound salt pork1 #c eggs1 #a teaspoonful pepper1 #a teaspoonful salt1 sage to taste1 piece of butter size of an egg1 #a cup crackers rolled fine4 ,stir with the eggs1 add the butter1 and cup of hot water4 ,bake three hours4 ,w4 ,e4 ,p4 ,veal ,croquettes4 #a pint chopped meat1 pint bread and milk1 yolks of #b eggs1 #a gill cream1 butter the size of an egg1 season well with salt and pepper1 warm bread and milk on the stove until thoroughly mixed1 then add the other ingredients mixed together4 ,if too soft add cracker crumbs4 ,form into croquettes1 dip into the white of an egg1 roll in fine bread crumbs1 and fry in hot lard4 ,m4 ,g4 ,m4 ,fricadella4 pound each of veal1 lean pork and round steak1 add yolks of #c eggs1 beating into the meat quite hard1 beat whites separately very light1 add to the meat cup melted butter1 cup of cracker crumbs1 cup of water1 a little nutmeg1 salt and pepper1 mix all together4 ,shape into croquettes1 roll in cracker crumbs1 put in baking pan with considerable butter4 ,bake one half hour1 baste frequently1 add cup cream just before serving1 makes #ah croquettes4 ,mrs4 ,e4 ,e4 ,gay4 ,rice ,croquettes4 ,boil pint of rice in #a pint of milk1 whip into the hot rice #b ounces of butter1 #b ounces of sugar1 salt and the yolks of #b eggs4 ,if the batter is too stiff add a bit more of milk1 when cold roll into balls1 dip them in beaten egg1 roll in fine bread or cracker crumbs1 and fry as you would doughnuts4 ,e4 ,g4 ,r4 ,steamed ,dumplings4 #b cups of flour2 #a teaspoonful of baking powder1 enough milk to make a soft biscuit dough1 stirring with a spoon4 ,fill a small buttered pan with the mixture and steam over boiling water for an hour4 ,break in cakes with a fork and put in hot dish and cover with any kind of gravy4 ,this is especially good served on platter with fricasseed chicken4 ,c4 ,s4 ,c4 ,cream ,fritters1 7,very ,nice74 #a cup of cream1 #e eggs 7whites only71 #b full cups prepared flour1 #a saltspoonful of nutmeg1 #a pinch of salt4 ,stir white of eggs into the cream in turn with flour1 put in nutmeg and salt1 beat all up hard for two minutes4 ,the batter should be thick 7rather74 ,fry in plenty of sweet lard1 one spoonful for each fritter1 drain and serve upon a hot1 clean napkin4 ,sara4 ,sweet ,breads and ,peas4 ,soak #b pair of sweet breads in salt water hour1 parboil till tender4 ,place in biscuit pan butter size of an egg1 add sweet breads1 a can of peas with a little of the liquor1 and salt and pepper4 ,when nicely browned remove sweet breads to a platter1 arranging peas around them4 ,pour over this a dressing made of the liquor1 a little milk1 salt and pepper1 and a lump of butter4 ,thicken to consistency of cream4 ,mrs4 ,will ,moore4 99 99 99 99 99 ,,mauro ,,wilson1 ,,corner ,,book ,,store4 ,wall ,paper1 ,window ,shades1 ,pictures1 ,frames1 ,books1 ,stationery1 ,etc4 ,,cor4 ,,fourth ,,and ,,jefferson ,,sts4 99 99 99 99 99 ,,after ,,all ,,the ,,trouble and expense of trying to prepare a tempting dish1 you will have the disappointment and mortification of a failure2 unless the condiments used are prime4 ,don't forget that you can not convert bran into angel's food1 neither can you make dainty dishes without using ,,standard ,,cordials1 ,,pure ,,select ,,spices1 ,,carefully ,,mixed ,,curry1 ,,true ,,flavoring ,,extracts4 ,,fresh1 ,,sweet ,,salad ,,oils4 ,,where ,,can ,,you ,,get ,,them8 ,,at ,,henry',s ,,drug ,,store4 99 99 99 99 99 ,,vegetables4 ,to ,preserve the ,color of ,vegetables4 ,the ,french cooks generally use carbonate of ammonia to preserve the color of vegetables4 ,what would lay on the point of a pen knife1 is mixed in the water in which the vegetables 7such as peas1 spinach1 string-beans and asparagus7 are boiled4 ,the ammonia all evaporates in boiling1 leaving no ill effects4 ,they also say that it prevents the odor of boiling cabbage4 ,mrs4 ,m4 ,f4 ,henderson4 ,cauliflower4 ,divide the ,cauliflower into little boquets of square size1 and cook in hot salted water1 strain and cool on a plate1 season with salt1 white pepper1 chopped parsley1 and sprinkle with flour2 dip in beaten egg1 plunge into hot lard a few at a time1 when light brown lift out1 strain and serve hot4 ,hinsdale4 ,mrs4 ,w4 ,j4 ,pollock4 ,cauliflower ,with ,cheese4 ,select a fine head of cauliflower1 break off the outer leaves and tie it up in a piece of cheese-cloth4 ,plunge it into slightly salted boiling water and cook fifteen minutes4 ,make a sauce by cooking together #a teaspoonful of butter and adding to them a generous pint of boiling water4 ,stir until thick and smooth1 and add a heaping tablespoonful of grated cheese 7,parmesan is the best74 ,drain the cauliflower of every drop of water and lay it flower upward in a baking dish4 ,dust it with salt and pepper and pour the sauce over it4 ,strew cheese plentifully over it and dot thickly with butter4 ,brown in a quick oven and serve in baking dish4 ,f4 ,a4 ,s4 ,corn ,oysters4 ,to #a quart of grated corn add #c eggs and #c or #d large square crackers1 grated2 beat well and season with salt and pepper1 fry in hot lard4 ,if the lard is the right heat the oysters will be light and delicious1 but if not heavy and soggy4 ,serve hot and keep the dish well covered4 ,it is better to beat the whites of eggs very stiff and add just before frying4 ,e4 ,g4 ,r4 ,corn ,pudding4 ,grate #ab ears of corn1 scrape the pulp out2 #a quart of milk1 add butter size of an egg1 salt and pepper to taste1 a little sugar4 ,bake an hour and serve as a vegetable4 ,corn ,cakes4 ,grate the corn from a dozen ears1 season with salt and pepper4 ,have a little hot lard in a frying pan4 ,drop from a spoon4 ,corn ,fritters4 ,to #b cupsful of green corn1 boiled on the cob1 and cut off and chopped1 add one well beaten egg1 a teaspoonful of butter1 one very small teaspoonful of sugar1 salt to taste1 add just enough rolled cracker to hold the ingredients together1 form into croquettes with floured hands and fry in deep pot4 ,you can if preferred roll them in egg1 then cracker crumbs before frying4 ,about #g ears of corn is sufficient4 ,stuffed ,cabbage4 ,wash thoroughly1 have a thick white cabbage1 cut root off in shape of a lid1 hollow the heart of the cabbage1 have pound lean pork1 pound beef minced fine1 season with pepper and salt1 #b eggs1 #a tablespoonful flour1 a little sweet milk1 stir well together1 fill in cabbage1 put on lid1 tie well in a cloth1 put in a pot covered with cold water4 ,boil five hours slowly4 ,serve with butter4 ,mrs4 ,john ,gregg4 ,hashed ,potatoes ,crowned4 ,chop cold boiled potatoes1 put them in a sauce pan with milk1 butter and salt to taste1 have some hot butter in a frying pan1 pour in potatoes and let them brown4 ,serve in shape of an omelet and garnish with parsley4 ,potatoes a la ,florento4 ,peel1 wash and cut #f large potatoes into thin slices like straws1 season with salt and white pepper4 ,butter #h small moulds1 dust with bread crumbs1 fill them half full with the potatoes1 sprinkle over them each a half tablespoonful of grated cheese1 then add more potatoes1 cover with cheese and pour #a tablespoonful of melted butter over each one4 ,bake in moderate oven about #ce minutes4 ,lay fish on hot dish1 turn potatoes out of moulds and set in circle around the fish4 ,mrs4 ,w4 ,j4 ,pollock4 ,baked ,potatoes4 ,take potatoes of large uniform size1 clean them thoroughly with a brush1 bake until well done4 ,cut them in half with a sharp knife lengthwise4 ,carefully remove the white part1 and season with a little butter-milk and salt1 beat thoroughly1 replace the potato into the half potato skins1 smooth the tops over and place in the oven until the tops are a nice light brown4 ,serve hot4 ,mrs4 ,r4 ,crapo4 ,baked ,sweet ,potatoes4 ,take cold boiled sweet potatoes1 remove the skin and slice the long way4 ,put a layer of potatoes in a shallow pan1 then little pieces of butter and a thin layer of sugar1 then a layer of potatoes and so on as many layers as desired1 having butter and sugar on top4 ,place in a moderately hot oven until thoroughly heated through4 ,mrs4 ,h4 ,c4 ,garrett4 ,relish for ,cold ,boiled ,ham4 ,to be made in time of fresh carrots and young peas4 ,take #c bunches young carrots1 wash well1 cut in thin round slices1 boil with a quart young peas and a ham bone till tender1 strain and take out bone4 ,put in stew pan tablespoonful of butter1 half tablespoonful of flour1 thin with small half cup sweet milk1 add small cup of liquor vegetables were boiled in1 add half a teaspoonful of sugar1 pinch of salt1 put in vegetables1 let come to a boil1 add little parsley chopped fine1 put immediately in a dish and serve4 ,mrs4 ,john ,gregg4 ,rice ,with ,raisins4 ,take cup of rice1 wash well1 boil till tender4 ,add #a heaping tablespoonful of butter1 cup stoned raisins1 washed well4 ,dip mould in cold water1 pour in mixture1 let cool4 ,to be passed with clear soup4 ,mrs4 ,john ,gregg4 ,spaghetti ,with ,tomato ,sauce4 ,boil a half pound of spaghetti in abundance of water for twenty-five minutes1 then pour off the water1 shake the spaghetti as you would potatoes and turn on to a hot dish1 sprinkle #c tablespoonsful of ,parmesan cheese over it1 pour a little hot tomato sauce over this and serve with a dish of cheese4 ,mrs4 ,h4 ,w4 ,perkins4 ,broiled ,tomatoes4 ,medium sized tomatoes1 have a hot gridiron buttered1 lay the tomatoes on over a good bed of coals1 cooking first one side and then the other until done through4 ,serve hot with butter1 pepper and salt4 ,takes about #bj minutes4 ,turkish ,pilaff4 #a cupful of stock or water1 #a cupful stewed and strained tomatoes1 cupful of rice1 cupful of butter1 #a teaspoonful of salt1 teaspoonful of pepper4 ,boil one onion with the tomatoes1 cook the rice in boiling water to cover for ten minutes1 pour off all the water1 add the stock and tomato and cook until the liquor is all absolved1 then add the butter and let it stand covered with a crash towel ten or fifteen minutes4 ,serve as a vegetable4 ,m4 ,w4 ,mc,farland4 ,turkish ,pilaff4 #a cup stewed and strained tomatoes1 #a cup of stock highly seasoned with salt1 pepper and minced onion4 ,when boiling add #a cup well washed rice1 stir lightly with a fork until the liquor is absorbed1 then add a cup of butter1 set on back of stove1 or in a double boiler and steam twenty minutes4 99 99 99 99 99 ,,why ,,not ,,have ,,an ,,estimate ,,made ,,for ,electric ,lighting4 ,,the ,,burlington ,,electric ,,lighting ,,co41 ,would be ,pleased to ,serve ,you4 ,drop a line to them and their ,representative will cheerfully call and submit prices4 99 99 99 99 99 ,estate of ,,frank ,,kupper1 ,hardware1 ,tinware1 and ,royal ,furnaces 99 99 99 99 99 ,r4 ,m4 ,,raab ,,bro41 ,,leading ,,clothiers1 ,,tailors ,,and ,,furnishers1 #bag and #bai ,jefferson ,st4 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,burlington ,,tent ,,and ,,awning ,,factory1 ,m4 ,f4 ,,wiedeman1 ,proprietor1 ,,tents ,,for ,,rent4 #cac ,north ,main ,st4 99 99 99 99 99 ,,theo4 ,w4 ,,niemann1 ,choice ,groceries1 ,table ,luxuries1 ,fresh ,vegetables and ,fruits1 ,telephone ,no4 #acd4 ,cor4 ,fourth and ,washington ,sts4 99 99 99 99 99 ,established #aheb4 ,,telephone #aaf4 ,open ,day and ,night4 ,i4 ,,prugh ,,sons1 ,,funeral ,,directors ,,and ,,embalmers1 #caf ,north ,fourth ,st4 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,xano ,the ,ideal ,cleaner and ,polisher for ,silver1 ,silverware1 ,glass and ,glassware1 ,lamp ,chimneys1 ,show ,windows1 ,show ,cases1 ,mirrors1 ,etc4 ,for sale at all ,groceries and ,drug ,stores4 ,try a box and if not satisfactory return it4 ,,john ,a4 ,o',,neal1 ,manager4 ,,xano ,,manufacturing ,,co4 99 99 99 99 99 ,housewives and cooks will do well to remember1 that in order to secure the best results it is essential to use pure constituents4 ,,boeck',s 8,,monogram ,,brand0 ,,leaf ,,lard ,,is ,,strictly ,,pure ,put up in fancy #c1 #e1 #aj1 #bj and #ej lb4 lithographed tins ,,for ,,sale ,,by ,,leading ,,grocers4 99 99 99 99 99 ,,salads4 ,chicken ,salad4 ,for one large chicken and same amount of celery after chicken is chopped1 make the following dressing2 #b beaten eggs1 #a tablespoonful of mustard1 #b tablespoonsful of butter or oil1 #a teaspoonful of salt1 juice of #a lemon4 ,steam in double boiler till thick as cream and add one cup rich cream last4 ,pour over chicken and celery4 ,mrs4 ,e4 ,j4 ,norwood4 ,chinese ,salad4 ,cover a hot platter with a layer of egg noodles well drained after removing from the boiling salt water4 ,over this spread a layer of cold minced chicken heated in the chicken gravy and seasoned with one teaspoonful of finely chopped onion4 ,then cover it all with celery1 cut in inch pieces4 ,garnish with the celery tops and serve at once4 ,c4 ,s4 ,c4 ,cream ,dressing for ,salad4 ,yolks of #aj eggs1 #b tablespoonsful of sugar4 ,beat until quite light1 then add #aj tablespoonsful boiling vinegar4 ,boil all together until it becomes very thick1 then add of a cup of butter4 ,when ready to use reduce to proper consistency by adding sweet cream4 ,mrs4 ,w4 ,g4 ,mercer4 ,cream ,salad ,dressing4 ,yolks of #e eggs1 #e tablespoonsful of vinegar4 ,put the vinegar in stew pan and while it is heating1 beat the yolks4 ,when the vinegar boils pour it over the eggs4 ,put the whole in double boiler and stir until thick1 add #a tablespoonful of butter4 ,when cold thin with cream4 ,season with salt and pepper1 black or red1 and a little mustard4 ,salad ,dressing4 #a tablespoonful of mustard1 #a tablespoonful of butter1 #a tablespoonful of salt1 #a tablespoonful of sugar1 #a tablespoonful of corn starch1 a dash of red pepper1 #c eggs beaten thoroughly1 #a cup of cream1 warm slightly and add #a cup of strong vinegar4 ,heat in double boiler until thick like custard4 ,stir until cold4 ,mrs4 ,w4 ,j4 ,pollock4 ,egg ,slaw4 ,chop fine some nice white cabbage2 to about #c pints of same take #b tablespoonsful of sugar1 #a teaspoonful of salt1 teaspoonful prepared ,french mustard1 mix with raw cabbage2 next cook #b eggs well beaten1 butter size of hen's egg1 and #a teacupful vinegar together in porcelain or earthen-ware vessel1 mix with above and serve4 ,grape ,fruit ,salad4 ,wash lettuce and let stand a while in cold water1 then shake out leaves and arrange in salad bowl1 cut grape fruit in half and with a spoon take out all the pulp1 taking care to preserve the juice4 ,arrange the pulp on lettuce leaves and make dressing of oil and juice4 ,to every #c tablespoonsful of oil allow teaspoonful of salt and teaspoonful of white pepper4 ,put all these ingredients in a bowl and dissolve the salt and pepper in the oil1 then rub the spoon with garlic and stir in the juice of the fruit until emulsion is formed1 pour over the lettuce and pulp and serve at once4 ,about #a tablespoonful of juice should be sufficient for #c of oil4 ,stir vigorously1 as soon as a whitish compound is formed the dressing is ready for use4 ,mrs4 ,w4 ,j4 ,pollock4 ,potato ,salad4 ,yolks of #e eggs1 #a tablespoonful of vinegar to each yolk1 #a level tablespoonful of butter to each yolk1 salt and pepper to taste4 ,boil and stir until thick1 thin with cream or milk when cold1 and you wish to use it4 ,add to the sliced potato a little chopped onion1 parsley and celery1 especially the onion4 ,potato ,salad4 ,to of cold boiled potatoes cut in shape and size of a dice take of celery4 ,,dressing4--#f tablespoonsful of mixed mustard1 #a teaspoonful of salt1 #a teaspoonful of black pepper1 #d eggs well beaten1 #f tablespoonsful of vinegar1 #a tablespoonful of hard butter1 #a dessertspoonful of sugar4 ,use red pepper if preferred4 ,set the dish with the mixture in boiling water and stir until it thickens4 ,salad ,dressing for ,potatoes4 ,add the well beaten yolks of #e eggs to a small teacupful of boiling vinegar4 ,cook in earthen bowl1 set in a pan of boiling water until stiff1 stir clean from the sides of the bowl while cooking1 take from fire1 add #d tablespoonsful of butter1 stir until cool and perfectly mixed4 ,add a tablespoonful of minced onions and parsley each to a pint of dressing4 ,when quite cold season with salt and pepper and a teaspoonful of mixed mustard1 thin with sweet cream4 ,cook potatoes and let cool1 cut in small squares and put dressing over them4 ,n4 ,e4 ,p4 ,salade de ,salmon4 ,take #a to #b pounds of cold boiled salmon1 pick into nice flaky pieces1 season well with oil1 vinegar1 dry mustard and pepper4 ,take inside of head of lettuce and a little celery1 place salmon on it1 garnish with beet roots1 whites of hard boiled eggs and sliced lemon4 ,mrs4 ,marshall4 ,salmon ,salad4 #a can salmon cut in small pieces1 #a small head of hard cabbage chopped fine1 #a dozen small cucumber pickles chopped1 #b hard boiled eggs1 chopped4 ,mix ingredients well together and pour over #a pint vinegar after beating it to scalding1 and seasoning with pepper1 salt and mustard to taste4 ,salad ,dressing4 ,yolks of #d eggs1 teaspoonful of salt1 red pepper 7very little71 #b tablespoonsful of sugar4 ,heat well together4 ,add #d tablespoonsful of vinegar1 cook until thick4 ,add #b tablespoonsful of butter after taking from stove4 ,thin with lemon juice and cream4 ,tomato ,jelly4 can of tomatoes1 #c cloves1 #a bay leaf1 #a slice onion1 teaspoonful thyme1 #a teaspoonful salt1 #a teaspoonful sugar1 pinch of pepper1 box or ounce of gelatine soaked in cup of water4 ,boil together the tomatoes1 spices and onion until the tomato is soft1 then add gelatine and stir until the gelatine is thoroughly mixed4 ,then strain and pour it into a ring-shaped mold to set4 ,serve with the center of the jelly-ring filled with celery cut into pieces or curled and mixed with mayonnaise4 ,form outside the ring a wreath of curled lettuce4 ,mrs4 ,wm4 ,d4 ,eaton4 ,tongue ,salad4 ,boil #a tongue1 cut into dice1 #c hard boiled eggs1 cut whites into dice1 shred lettuce leaves in small pieces1 mix tongue and egg with mayonnaise dressing1 add lettuce1 crush yolks with fork and sprinkle over the salad4 ,garnish with lettuce1 pickles1 beets or onions4 ,miss ,genevieve ,adams4 ,,pickles ,,and ,,relishes4 ,some cooks never know what to serve with different meats as relish4 ,we give the following table3 ,with roast beef1 grated horse radish2 roast mutton1 currant jelly2 boiled mutton1 caper sauce2 roast pork1 apple sauce2 boiled chicken1 bread sauce2 roast lamb1 mint sauce2 roast turkey1 oyster sauce2 venison or wild duck1 black currant jelly2 broiled fresh mackerel1 sauce of stewed gooseberries2 boiled bluefish1 white cream sauce2 boiled shad1 boiled rice and salad2 compote of pigeons1 mushroom sauce2 fresh salmon1 green peas with cream sauce2 roast goose1 apple sauce4 ,e4 ,g4 ,r4 ,oiled ,cucumbers4 ,an ,excellent ,relish--#a peck medium sized cucumbers1 pare and slice half an inch thick4 ,put in jars with salt in layers and stand over night4 ,wash off the brine and dry4 #a cup best olive oil1 #a ounce white mustard seed1 #a ounce black mustard seed1 #a teaspoonful celery seed4 ,pour over the cucumbers and stir thoroughly4 ,heat #a quart vinegar to boiling point and when cold pour over all4 ,seal4 ,katherine ,n4 ,stevens4 ,oil ,pickles4 #c dozen large cucumbers1 peck of onions1 peck of red or green large sugar peppers4 ,half and seed the peppers1 slice the cucumbers and the onions1 sprinkle salt over all1 let them stand over night2 then pour water over them and drain them well1 then put in jars or large glass bottles1 a layer of each until the jar is full with the following spices3 #a ounce of allspice ground1 #a ounce of cloves ground1 pound of mustard ground1 #a pint of sweet olive oil2 mix these and #c tablespoonsful of black pepper together1 pour over the pickles and fill your jars with cold vinegar4 ,mrs4 ,e4 ,l4 ,stone4 ,little ,cucumber ,pickles4 ,when the cucumbers are gathered1 wash them and put them in strong salt water4 ,in the course of two weeks or a month1 rinse and drain them thoroughly and allow them to come to a boil in good cider vinegar in which a lump of alum the size of a chestnut has been dissolved4 ,stir them to make them uniform4 ,they can stand in this plain vinegar a month or two if desired4 ,then to each quart of vinegar take a pound of sugar1 a handful of white mustard seed and one of black1 a tablespoonful of celery seed1 a handful of garlic1 one of orange peel and one each of stick cinnamon1 red peppers1 horse radish and a blade or two of mace4 ,take the cucumbers from the plain vinegar1 drain1 and heat1 but not boil1 in the spiced vinegar4 ,bottle and put away for use4 ,l4 ,r4 ,b4 ,oiled ,cucumber ,pickle4 #a peck medium sized cucumbers4 ,pare and slice in inch slices1 stand over night with a little salt thrown over them2 and in the morning wash with clear water through a colander4 ,take a small cup of olive oil1 ounce of white mustard seed1 ounce of black mustard seed1 #a teaspoonful of celery seed4 ,mix seeds in oil and pour over the cucumbers and stir thoroughly4 ,have a quart of vinegar made hot and when cool pour over the cucumbers and put in jars4 ,have the cucumbers covered with vinegar4 ,seal if you wish4 ,frances ,h4 ,potter4 ,chopped ,pickle4 #b gallons chopped cabbage1 #b gallons chopped tomatoes1 #a gallon chopped cucumbers1 gallon chopped onions4 ,salt each separately and let stand twelve hours4 ,then wash thoroughly1 squeezing through a cloth4 ,mix all the ingredients together1 adding #c large red peppers1 chopped fine1 #c small hot peppers1 chopped fine1 pint of celery seed1 #a cup of brown sugar1 #a gallon of vinegar4 ,heat slowly till it turns yellow4 ,pack in jars4 ,m4 ,a4 ,s4 ,green ,tomato ,pickles4 #a peck green tomatoes sliced the day before you are ready for pickling1 sprinkling them through and through with salt--not too heavily4 ,in the morning drain off all liquor from them4 ,have a dozen good-sized onions rather coarsely sliced4 ,take a suitable kettle and put in a layer of sliced tomatoes1 then of onions1 and between each layer sprinkle the following spices3 #f red peppers chopped coarsely1 #a cup of sugar1 #a tablespoonful each of ground cinnamon1 ground allspice and mustard1 #a teaspoonful of cloves4 ,pour over #c pints good vinegar1 or enough to completely cover them1 boil until tender4 ,if the flavor of onions is objectionable the pickle is equally good without them4 ,mrs4 ,h4 ,w4 ,perkins4 ,spiced ,currants4 ,pick the currants from the stem1 weigh them1 and to each pound of currants take #a pound of sugar1 wet it with a little vinegar4 ,to #f or #h pounds of currants take #f teaspoonsful of ground cloves and the same of cinnamon4 ,dissolve sugar and vinegar1 put in the currants and spice1 and let them boil half an hour1 or until it is quite stiff when cooled4 ,put in jelly glasses4 ,when cold run a layer of melted paraffine over the top1 let it stand until perfectly cold1 then put on covers4 ,mrs4 ,h4 ,c4 ,garrett4 ,chili ,sauce4 #i large tomatoes1 #c small peppers1 #a large onion4 ,chop fine and add #b small cups of vinegar1 #b tablespoonsful of sugar1 #a tablespoonful of salt4 ,mix well together and boil #a hour1 then add #a teaspoonful of ginger1 #a teaspoonful allspice1 teaspoonful of cloves4 ,put in large mouthed bottles and seal4 ,horse-,radish ,sauce for ,roast ,beef4 ,after beef is roasted1 take pan gravy1 pour fat from it1 grate #b inches of horse-radish1 put in bowl1 leave under cover for several hours4 ,put in pan tablespoonful of butter1 teaspoonful of flour1 shake together1 thin with small teacup of milk and the gravy1 pinch of sugar and pinch of salt4 ,mrs4 ,john ,gregg4 ,cucumber ,catsup4 #ab 8,white ,spine0 cucumbers1 pare and remove seeds1 chop or grate fine1 drain in muslin bag and squeeze dry as possible1 add #f white onions chopped fine1 #a tablespoonful whole black peppers and dozen red peppers1 chopped4 ,m4 ,c4 ,g4 ,sauce ,royal4 #a peck of ripe tomatoes 7pared71 #f onions1 #f peppers 7red71 #f cups of sugar1 #f cups of vinegar1 #f tablespoonsful of salt4 ,chop onions and peppers very fine1 mix all together and boil an hour1 cool and strain through a colander1 then heat1 and seal boiling hot4 ,mrs4 ,r4 ,crapo4 99 99 99 99 99 ,all the ,receipts in this ,book can be prepared better on a ,,gas ,,cooking ,,stove ,,than ,,any ,,other ,,stove4 ,call at our office and see them4 #fjj in use in ,burlington4 ,,burlington ,,gas ,,light ,,co41 #cjh ,north ,fourth ,st4 99 99 99 99 99 ,,sterling ,,son1 ,,coal ,,and ,,wood1 ,telephone #bch4 ,cor4 ,main and ,washington ,sts4 99 99 99 99 99 ,,wyman ,,rand1 ,,incorporated4 ,carpets1 ,wall ,paper1 ,draperies1 ,,window ,,shades1 ,,wood ,,mantels ,,and ,,tiling4 ,cor4 ,valley and ,third ,sts4 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,rankin ,,dodge1 ,wholesale and ,retail ,,ice1 ,office1 #fje ,jefferson ,st4 ,telephone ,no4 #acj1 two rings4 ,ice ,house1 ,columbia ,central ,ave4 99 99 99 99 99 ,,don',t ,,forget ----,,the---- ,,great ,,removal ,,sale6 ----,,at---- ,h4 ,a4 ,,brown ,,co4',s #bag ,,main ,,street4 99 99 99 99 99 ,,pastry ,,and ,,puddings4 ,plum ,pudding4 ,if you wish to learn to cook1 buy ,flint ,hills' ,cook ,book1 ,and read it every day and night1 ,then study every dish1 from mutton down to fish ,and learn to make it tempting to the sight2 ,be careful with your dough1 and roll it very slow1 ,o1 have it just the proper size4 ,have an eye upon your spice2 oh1 cook it brown and nice1 ,and then you'll carry off the winning prize4 ,you get a little flour1 a lemon very tart1 ,a handful of raisins with a clove1 ,you put it in a bag1 or any other rag4 ,a nice bright fire in the stove2 ,a little milk and egg1 molasses just a dreg1 ,a drop or two of rum that's nice2 ,you'd better watch the clock1 don't have it like a rock1 ,this pudding that is mixed with spice4 ,abbie ,mac ,flinn4 ,apple ,dumplings4 ,put a generous cup of sugar in a baking dish half full of hot water and while this is boiling make the pastry4 ,sift a scant pint of flour with a pinch of salt and even teaspoonful of baking powder1 rub into this butter or lard the size of an egg1 and mix with milk or water4 ,roll thin and cut in seven pieces2 fill these with sliced apple4 ,after moulding them place in the hot syrup1 sprinkle with nutmeg and bake about half an hour4 ,there is no need of serving sauce if there is plenty of syrup in dish--though cream is an improvement4 ,mrs4 ,will ,moore4 ,brown ,pudding4 ,stir thoroughly together #a cup of molasses1 #a cup of butter1 #a cup of sour milk1 #a cup of chopped raisins1 #c cups of flour1 #a teaspoonful of soda in little boiling water2 add citron if desired4 ,steam #c hours4 ,serve hot with wine sauce4 ,mrs4 ,smith4 ,fig ,pudding4 ,chop #f ounces of suet and pint of figs fine1 add pint bread crumbs1 #d ounces of moist sugar4 ,mix first the bread and suet1 then the figs and sugar1 add a little nutmeg1 a well beaten egg1 a cup of sweet milk4 ,steam in a mold #d hours4 ,,sauce--#a cup of sugar1 cup of butter1 boil well together1 cup of brandy added before taking from stove2 beat yolk of #a egg and stir in1 beat white of the egg and stir in1 not before it is sent to the table4 ,miss ,g4 ,adams4 ,fruit ,sponge ,pudding4 #b cups of sponge cake crumbs1 dry1 #b cups of boiling milk1 #a tablespoonful of butter1 cup of sugar1 #b tablespoonsful of flour 7prepared flour71 pound of currants1 washed and dried1 whites of #b eggs whipped stiff1 bitter almond flavoring4 ,soak cake in hot milk1 leave it over fire until scalding batter1 stir in butter1 sugar and flour2 the latter wet with cold milk1 pour into bowl to cool4 ,when nearly cold stir in fruit-crumbs with eggs1 sugar beaten to cream1 corn starch4 ,have water boiling hard1 stir in pieces of fruit4 ,put mold at once in hot water1 serve with sauce4 ,k4 ,e4 ,r4 ,snow ,pudding4 ,syrup of cup boiling water1 cup of sugar1 juice of #b lemons2 when cool add package of ,nelson's gelatine which has been dissolved in cold water4 ,beat to a stiff froth whites of #c eggs and to this add slowly the syrup1 beat until quite thick1 put in a mold and set away until hard4 ,serve with a boiled custard made of the yolks of #c eggs4 ,k4 ,e4 ,r4 ,chocolate ,pies4 ,grate cup of bakers' chocolate1 pour over a little cold water1 then add cup of boiling water and dissolve thoroughly4 ,take yolks of #e eggs well beaten with one tablespoonful of corn starch4 ,add to this the whites of the eggs beaten very light1 #a quart of milk and #a tablespoonful of vanilla4 ,bake with an undercrust1 with meringue on top4 ,this makes three pies4 ,mrs4 ,wm4 ,d4 ,eaton4 ,date ,pies4 ,soak #a pound of dates over night1 sift1 and add #a quart of milk1 #b eggs1 salt1 #b tablespoonsful of sugar4 ,bake in rich crust like custard pies4 ,this makes two pies4 ,mrs4 ,seymour ,h4 ,jones4 ,french ,cream ,pie4 #c eggs1 #a cup of sugar1 #c tablespoonsful of water1 #a cups of flour1 #b teaspoonsful baking powder4 ,beat the #c yolks very light with the cup of sugar1 add water4 ,beat the whites very light and add to above by spoonsful1 alternately1 with same of flour till both are lightly mixed in1 add baking powder last4 ,bake in two layers4 ,,cream--#a pint boiling milk1 #b tablespoonsful of flour1 #a egg1 cup of sugar1 flavor to taste4 ,cook like custard4 ,when cakes are baked1 arrange on two plates1 split with sharp knife and fill with the cream4 ,mrs4 ,seymour ,h4 ,jones4 ,squash ,pie4 #b cups of strained squash1 #b cups of milk1 #c eggs1 #a tablespoonful melted butter1 #a heaping cup of sugar1 #a teaspoonful cinnamon1 #a teaspoonful ginger1 #a scant teaspoonful mace4 ,this makes two pies4 ,mrs4 ,c4 ,p4 ,squires4 ,secess or ,southern ,pie4 #a pint of milk1 #a pint of cream1 #f eggs4 ,line a deep dish with thin pie crust and sprinkle seeded raisins over the bottom crust4 ,beat the eggs light2 leave out #c whites for frosting4 ,add #a small cup of sugar to the eggs1 put with the cream and milk1 and pour into the crust after putting in the flavor1 either lemon or vanilla1 and bake in the oven until custard is set4 ,beat the three whites1 add some powdered sugar1 return to the oven after putting the whites on top1 until the top is a light brown4 ,mrs4 ,ruth ,r4 ,crapo4 ,transparent ,pie4 ,make a rich crust and place in pie pan1 drop over it fruit jelly4 ,make a custard of #a cup of sugar1 cup of butter1 #c eggs1 #a cup of warm water4 ,beat up the whites of eggs and add the last thing before baking4 ,served cold4 ,ella ,g4 ,roads4 ,amherst ,pudding4 #a cup of milk1 #a cup ,new ,orleans molasses1 #a egg 7beaten71 #c cups of flour1 #a full cup of chopped and stoned raisins1 #a teaspoonful of salt1 about #a teaspoonful each of cinnamon1 clove and nutmeg4 ,first dissolve carefully #a teaspoonful of soda in the molasses1 then add the other ingredients4 ,dredge raisins with part of the flour and add last4 ,steam #b or #c hours4 ,serve with sauce4 ,s4 ,s4 ,c4 ,amherst ,pudding4 #a cups of sour milk1 #a cup of dark molasses1 #a cup of suet1 chopped fine1 #a cup of seeded raisins1 cup of citron1 #a teaspoonful of soda1 #a teaspoonful of salt1 stir all together1 steam #c hours4 ,,sauce ,,of ,,pudding--,into a pint of boiling water stir to a paste a tablespoonful of corn starch or flour1 rubbed smooth in a little cold water2 add a cup full of sugar1 a tablespoonful of vinegar1 cook well for #c minutes1 add a piece of butter the size of a small egg1 flavor with a tablespoonful of vanilla4 ,mrs4 ,l4 ,l4 ,arnold4 ,anna's ,pudding4 #a pint of milk1 cup of flour4 ,dissolve flour in a little of the milk1 then add to the remainder of milk which should be boiling4 ,cook until it thickens1 then add cup of butter1 cup of sugar1 yolks of #e eggs thoroughly beaten4 ,last add the whites beaten very light and flavor with vanilla4 ,set pudding dish in pan of boiling water and bake in a hot oven #bj or #be minutes4 ,serve immediately with a hard sauce4 ,it should be very light and foamy4 ,if allowed to stand it falls4 ,mrs4 ,wm4 ,d4 ,eaton4 ,apple ,pudding4 ,fill a pudding dish with apples pared and quartered1 cream #a cup of butter and #b cups of sugar1 add the yolks of #c eggs1 spread this over apples and bake #de minutes4 ,beat the whites to a stiff froth1 sweeten1 and spread over the pudding1 and return to oven to brown4 ,banana ,pudding4 #a pints of milk1 box gelatine 7cook in cup of cold water71 #c bananas4 ,put milk on to boil with pinch of salt1 when it is boiling hot add the sugar4 ,dip enough milk into the gelatine to dissolve it1 then put all into the milk and let boil for ten minutes hard1 cut bananas in thin small pieces4 ,when all is cool put the bananas in the gelatine and milk1 then pour into your mould4 ,eat next day with whipped cream4 ,ella ,g4 ,roads4 ,baked ,batter ,pudding4 ,beat #e eggs very light1 stir into them a pint of sifted flour1 add a little salt4 ,when eggs and flour are mixed smoothly together add a pint of milk 7a little at a time71 stirring continually4 ,pour in a buttered dish and bake in a moderately quick oven4 ,,sauce4--#a cups of pulverized sugar1 cup of butter4 ,beat until thoroughly light2 then add a pint of red raspberries or strawberries and beat all together4 ,the hot pudding immediately dissolves the same4 ,m4 ,b4 ,robertson4 ,baked ,rhubarb4 ,butter a baking dish1 cover the bottom with bread crumbs 7stale71 then a layer of rhubarb cut in thin slices1 cover this very thickly with sugar1 then bread crumbs1 put over this bits of butter1 then another layer of rhubarb and so on1 until the pan is full1 having last layer of bread crumbs4 ,bake the pudding in a slow oven for an hour until the rhubarb is thoroughly cooked and the top brown4 ,mrs4 ,j4 ,c4 ,stone4 ,cottage ,pudding4 #a pint of flour1 #a heaping teaspoonful of baking powder1 #a cup of sugar1 #a cup of sweet milk1 #a egg1 cup of butter1 7melted74 ,bake #de minutes in a moderate oven4 ,,sauce for pudding4 cup of butter1 #a cup of sugar1 #a egg1 beat all together hour1 just before serving add #a teaspoonful vanilla and two tablespoonsful of boiling water4 ,rice ,pudding4 #b quarts of new milk1 #e tablespoonsful of rice 7uncooked71 #e tablespoonsful of sugar1 teaspoonful of salt4 ,cook on the back of the stove six hours1 stirring occasionally1 then set in the oven to brown on top4 ,mrs4 ,j4 ,c4 ,stone4 ,duchess ,pudding4 #a can of grated pineapple1 pint of tapioca1 juice of #b lemons1 whites of #b eggs4 ,soak tapioca over night in cold water enough to cover1 in the morning cover with hot water1 cook until perfectly clear1 stirring constantly about #a hour1 adding sugar and lemon the last half hour4 ,when taken from the fire stir in the beaten whites of #f eggs2 and when cold add pineapple4 ,to be eaten with cream1 very good in summer4 ,date ,pudding4 #a pound of dates1 remove stones4 ,,batter4--#a cup of sugar1 #c tablespoonsful of butter1 #b eggs1 #b cups of flour1 cup of cold water1 #a spoonful of baking powder1 alternate layers1 steam #b hours4 ,,sauce4--#a cup of sugar1 cup butter creamed together1 #b teaspoonsful of flour1 #a cup of boiling water1 boil till clear1 flavor4 ,n4 ,e4 ,p4 ,fig ,pudding4 #f ounces of suet1 #h ounces of bread crumbs1 #f ounces of sugar1 pound of fresh figs chopped1 #c eggs1 #a coffee cupful of milk1 wineglassful of brandy or wine1 #a grated nutmeg1 #b teaspoonsful of baking powder1 #a teaspoonful of salt1 mince all very fine and stir the mixture thoroughly1 steam #c hours1 steam pan should be firmly closed4 ,fig ,pudding ,sauce4 cupful of butter1 #a cupful of sugar1 white of #a egg1 a little vanilla1 #b tablespoonsful of wine or brandy1 wineglass of boiling water4 ,beat the butter and sugar for about #ae minutes1 then add the flavoring4 ,just before sending to the table1 add the egg beaten to a froth and stir in the boiling water1 beating it to a foam1 or it may be flavored with brandy or wine1 without the vanilla1 or use one lemon1 only1 all the juice and half the grated peel1 and one teaspoonful of grated nutmeg1 leaving out all the wine and brandy4 ,gelatine ,pudding4 ,separate the yolks of #d eggs1 with the yolks make a boiled custard with a pint of milk and sugar to taste4 ,put box of ,coxe's gelatine to soak a few minutes in a little cold water1 then dissolve in cup of boiling water4 ,when the custard has cooled add the gelatine water and whites of the eggs that have been beaten stiff4 ,put in a mold and serve cold with cream4 ,k4 ,e4 ,r4 ,baked ,indian ,pudding4 ,heat #a pint of sweet milk1 when scalding hot stir in #b cups of corn meal to make a thin mush4 ,cool4 ,beat #b eggs with #a cup of sugar and flavor with nutmeg and ginger or cinnamon4 ,stir into mush while warm1 and add another pint of milk4 ,add a small piece of butter and cup of raisins if desired4 ,mrs4 ,seymour ,h4 ,jones4 ,jelly ,pudding4 #a teacup of butter1 #a teacups of white sugar1 #a teacup of cream1 #c eggs1 #d tablespoonsful of jelly4 ,cream the butter and sugar1 beat the eggs light1 then add alternately the other ingredients4 ,bake in a pudding dish lined with puff1 paste or slices of cake4 ,the cake is better4 ,w4 ,b4 ,robertson4 ,john's ,delight4 #b cups of stale bread1 chopped fine1 cup 7large7 of chopped suet1 cup of molasses1 #a egg1 #a cup of chopped raisins1 cup of currants1 #a cup of sweet milk with teaspoonful of soda dissolved in it1 nutmeg1 #b teaspoonsful of cinnamon1 a pinch of salt1 cup of corn meal4 ,boil #c hours in pudding boiler4 ,serve with foaming sauce4 ,m4 ,a4 ,s4 ,lemon ,pudding4 #f eggs beaten separately4 ,stir into the yolks #a pint of sugar1 #a tablespoonsful of melted butter4 ,beat this thoroughly1 then stir into this the beaten whites1 adding the juice of #b large lemons and the grated rind of #a lemon4 ,lastly add #a pint of milk and a pinch of salt4 ,bake in a moderate oven from twenty minutes to a half hour4 ,if baked too long it will curdle4 ,to be eaten cold4 ,serve with hot toasted crackers and cheese4 ,mrs4 ,wm4 ,d4 ,eaton4 ,orange ,marmalade ,pudding4 #a cupsful of flour1 cupful of butter1 #b eggs1 teaspoonful baking powder4 ,beat butter and sugar together1 beat eggs separately1 mix all together1 steam #b hours4 ,melt marmalade and pour over while hot4 ,k4 ,e4 ,r4 ,peach or ,apple ,puff4 ,a heaping cupful of chopped fruit 7if it be apple1 it must be a variety that cooks quickly74 cup of powdered sugar1 whites of #e eggs1 mix fruit and sugar1 then add the whites of eggs1 beaten very light4 ,bake about #ae minutes in quick oven4 ,serve with cream4 ,m4 ,g4 ,m4 ,prune ,pudding4 pound of prunes1 cup of granulated sugar1 #c eggs1 stew the prunes until they will wash fine1 remove pits1 stir in sugar4 ,beat the whites of eggs to a stiff froth1 and mix with prunes1 bake #cj minutes4 ,make boiled custard with the yolks of eggs1 flavor with vanilla and serve with pudding4 ,to be eaten cold4 ,mrs4 ,e4 ,e4 ,gay4 ,prune ,pudding4 pound of prunes1 stewed until very soft1 set aside to cool1 seed them and chop meat remaining very fine4 ,beat the whites of #e eggs to a stiff froth1 add tumblerful of granulated sugar1 stir carefully eggs1 sugar and prune meat together4 ,put in a buttered baking dish and bake #bj minutes1 or until brown on top4 ,serve hot1 with a sauce of cold whipped cream4 ,mrs4 ,f4 ,p4 ,carper4 ,sago ,pudding4 ,boil #a cupful of sago in a quart of milk until very thick1 take off the fire and let cool a little1 beat three eggs very light1 and add them with a large tablespoonful of sugar and butter4 ,bake in a pan with hot water in oven until brown4 ,to be eaten cold with cream sauce4 ,suet ,pudding4 #a cupful of suet1 #a cupful of molasses1 #a cupsful of sour cream or milk1 #c cupsful of flour1 #a teaspoonsful of soda1 #a cup raisins1 steam #c hours4 ,,sauce4--#b cupsful of sugar1 cupful of butter1 beat to a cream1 yolks of #b eggs well beaten1 wineglassful of ,sherry1 then add whites of eggs beaten light and wineglassful of boiling water4 ,k4 ,e4 ,r4 ,suet ,pudding4 #a cupful of suet 7chopped fine71 #a cupful of ,orleans molasses1 #a cupful of sweet milk1 #a cupful of fruit1 7currants and raisins71 #c small cupsful of flour1 #a teaspoonful of soda1 mix soda with molasses1 beating thoroughly1 then add suet1 next milk1 then flour and lastly fruit4 ,steam two hours4 ,mrs4 ,w4 ,g4 ,mercer4 ,suet ,pudding4 #a cupful of suet1 #a cupful of molasses1 7thick black molasses71 #a cupsful of sour milk1 #c cupsful of flour1 #a teaspoonsful of soda1 #a cupsful of seeded raisins4 ,steam #c or #d hours and eat with hard sauce4 ,,hard ,,sauce4--,work to a cream #d heaping tablespoonsful of powdered sugar1 #a tablespoonful of butter1 add juice of a medium sized lemon or a little sherry wine4 ,mrs4 ,c4 ,p4 ,squires4 ,suet ,pudding4 #b cupsful of chopped bread1 cupful of chopped suet1 cupful of molasses1 #a egg1 #a cupful of raisins seeded1 #a cupful sweet milk1 teaspoonful of soda dissolved in milk1 teaspoonful of cloves1 #a teaspoonful of cinnamon1 #a pinch of mace and salt4 ,pour in mould and steam two hours4 ,,sauce4--,beat cupful of butter and #a cupful of sugar to a cream4 ,just before serving add #a cupful of boiling water4 ,mrs4 ,d4 ,w4 ,peasley4 ,gerolts ,suet ,pudding4 #a cupful of stoned raisins1 #a cupful of currants1 #d apples1 pound of suet1 all chopped very fine4 #d cupsful of sifted bread crumbs1 the yolks of #d eggs1 the grated rind of #a lemon1 pinch of salt1 whites of the eggs beaten very light4 #d tablespoonsful of sugar and one glassful of brandy4 ,steam four hours in a mold4 ,serve with wine sauce4 ,mrs4 ,wm4 ,d4 ,eaton4 ,snow ,pudding4 ,in teacupful of cold water1 put package of gelatine and let it stand #a hour4 ,over this pour a pint of boiling water1 add #b teacupsful of sugar and juice of a large lemon4 ,set aside1 and when cool 7but not cold7 mix in whites of #e eggs and beat the whole to a stiff froth4 ,for a custard to be served separately and poured over pudding1 take #a egg entire and yolks of #c others1 #a pint of milk and #a teacupful of sugar4 ,mrs4 ,a4 ,n4 ,duffy4 ,sponge ,pudding4 cupful of butter1 cupful of flour1 #a pint of boiled milk1 #e eggs and sugar to taste4 ,mix together sugar and flour1 wet with a little cold milk4 ,stir into the pint of milk when it's boiling1 cook until it thickens and is smooth1 add butter and stir in the well beaten yolks4 ,when this is cold add the whites of eggs beaten to a stiff froth4 ,bake in cups or pudding dish1 in a pan of boiling water in a hot oven4 ,to be eaten with a rich sauce4 ,k4 ,e4 ,r4 ,victoria ,pudding4 ,make a custard with #e well beaten eggs1 pint of cream1 same of milk1 add ounce of gelatine that has been dissolved1 flavor with vanilla4 ,when cold stir in #b dessert spoonsful of sherry or brandy1 fill bottom of pudding mold with custard1 then a layer of sponge cake with jam between1 then the rest of the custard4 ,let it get cold and serve4 ,k4 ,e4 ,r4 ,pudding ,sauce4 ,cream1 cupful of butter and as much powdered sugar as you can to have it very light4 ,add the yolks of #b eggs beaten well1 then the beaten whites4 ,this can be set aside in a moderately cool place1 and just before sending to the table add a wineglassful of sherry very slowly1 stirring all the while1 and lastly1 very slowly as much boiling water as will make it the consistency of rich custard4 ,mrs4 ,wallace ,campbell4 ,rose ,meringue4 ,stir in #a quart of milk 7simmering7 the yolks of #d eggs beaten with #d tablespoonsful of sugar1 and then #b tablespoonsful of corn starch4 ,boil till it begins to thicken2 add a little vanilla when cool4 ,mould in long narrow glasses4 ,fill up with the whites of #b eggs beaten stiff1 with cupful each of powdered sugar and red jelly4 ,m4 ,g4 ,m4 ,stewed ,figs4 pound of dried figs1 washed and torn in #d parts1 pound of brown sugar1 #c tablespoonful of brandy1 boiling water to cover the figs in a sauce pan4 ,pour the boiling water on the figs and boil #aj minutes2 add the sugar and boil slowly for hour4 ,when cold1 stir in the brandy thoroughly4 ,serve very cold with whipped cream piled on top1 with crackers4 ,m4 ,g4 ,m4 ,strawberry ,fool4 #a pint of strawberry preserve1 box of gelatine1 #a lemon1 cupful of cold water1 #a cupful of boiling water4 ,soak the gelatine in the cold water and dissolve in the boiling water1 add the strawberries and juice of lemon1 mold in individual molds1 being careful not to break the berries4 ,when cold1 turn out and cover each with a heaping tablespoonful of whipped cream1 #a cupful of cream1 cupful of sugar1 flavor if you like4 ,m4 ,w4 ,mac,farland4 ,caramel ,custard4 ,make a soft boiled custard of #a pint sweet milk1 #b eggs1 a small tablespoonful of corn starch and a little salt4 ,melt cupful of sugar in a stew pan on stove4 ,when the sugar is of a golden-brown color1 stir this into the hot custard and beat till smooth4 ,mrs4 ,seymour ,h4 ,jones4 ,fruit ,salad4 #a box of ,coxe's gelatine1 #a can of sliced pine apple1 juice of #e lemons1 #h oranges1 #f bananas1 #c cupsful of granulated sugar1 #a pint of hot water1 the juice out of the can of pine apple4 ,dissolve the gelatine in the hot water and stir until clear1 pour on fruit while hot1 stir carefully and thoroughly1 put in a dish and stand on ice over night4 ,h4 ,e4 ,p4 ,junket4 #a pint of new milk1 warmed to #ih degrees1 #a dessert-spoonful of sugar1 #a dessert-spoonful of sherry1 #a teaspoonful of vanilla1 #a dessert-spoonful of liquid rennet4 ,pour into molds1 let stand1 sprinkle nutmeg on the top and serve with cream and sugar4 ,m4 ,a4 ,s4 ,pine ,apple ,cream4 #a can grated pine apple1 put on stove with #a cup of sugar1 cook until soft2 box of ,coxe's gelatine in a cup1 fill cup with water1 put in basin on back of stove and dissolve slowly4 ,whip #a pint of cream stiff4 ,beat the pineapple and gelatine1 when nearly cold1 to a froth1 stir in the whipped cream and turn into a mold4 ,mrs4 ,h4 ,w4 ,perkins4 ,apricot ,jelly4 #a ounce of gelatine1 pint of dried apricots4 ,soak the gelatine in a pint of cold water4 ,put the apricots into one quart of cold water1 place them on the back of the stove and let them heat till soft1 then let them cook without stirring4 ,when all the pieces are soft add #b cupsful of sugar and boil #b minutes without stirring4 ,then carefully place the pieces of apricot in the mold4 ,pour the dissolved gelatine into the juice1 let it boil4 ,then strain onto the apricots and cool4 ,serve with whipped cream4 ,m4 ,a4 ,s4 ,strawberry ,jelly4 #c pints of strawberries1 #a box gelatine1 #a pint of sugar1 #a pint of boiling water1 #a pint of cold water1 juice of #a lemon4 ,soak gelatine in cold water #b hours4 ,mash berries with sugar and let stand #b hours4 ,pour boiling water on fruit and sugar4 ,press out the juice and add to lemon juice and gelatine4 ,strain through a napkin and mold4 ,serve with ice cream or whipped cream4 ,s4 ,m4 ,w4 ,coffee ,jelly4 box of ,plymouth ,rock gelatine1 soak the gelatine in #a cup of cold strong coffee hour1 add #a teacupful of sugar1 #a pint of boiling water4 ,strain and let harden on ice4 ,cut in cubes and serve with whipped cream4 ,mrs4 ,seymour ,h4 ,jones4 ,queen of ,puddings4 #a pint of fine bread crumbs1 #a quart of milk1 #a cup of raisins1 #a cup of sugar1 yolks of #d eggs beaten well1 grated rind of #a lemon1 piece of butter size of an egg4 ,bake until done1 but not watery4 ,whip whites of the eggs stiff1 beating in a teacupful of sugar in which has been stirred the juice of the lemon4 ,spread on the pudding a layer of jelly or fruit1 spread the whites on top of this1 and brown nicely in the oven4 ,mrs4 ,c4 ,m4 ,levey4 ,cherry ,dessert4 ,take #a pint canned cherries1 dissolve #a teaspoonful of powdered gelatine1 add to cherries4 ,pour in mold1 set on ice4 ,serve cold with whipped cream4 ,mrs4 ,h4 ,w4 ,perkins4 ,velvet ,cream4 #a pints of sweet cream1 #d heaping tablespoonsful of powdered sugar1 whites of #d eggs1 #a teaspoonful of vanilla4 ,scald the cream and pour over the whites of egg and sugar4 ,mix thoroughly and strain into cups4 ,bake until firm1 in a slow oven1 in a pan of water4 ,cover with heavy paper as soon as put in oven4 ,do not beat whites of eggs4 ,this will fill about #f teacups4 ,mrs4 ,a4 ,n4 ,duffy4 ,illustration3 decorative medallion 99 99 99 99 99 ,,the ,,schier ,,tailoring ,,co41 ,tailors1 ,clothiers and ,furnishers1 #bjb and #bjd ,jefferson ,st41 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,john ,,boesch1 ,dry ,goods and ,cloaks1 ,,one ,,price ,,cash ,,store4 ,no4 #dbj and #dbb ,jefferson ,street4 ,examine our ,goods and ,prices before making your ,purchases 99 99 99 99 99 ,,all ,,the ,leading ,fashion ,journals ----,,for ,,sale ,,at---- ,j4 ,j4 ,,curran ,,co41 ,cor4 ,fourth and ,jefferson ,sts4 99 99 99 99 99 ,,gnahn',s ,,book ,,store4 ,,first-,,class ,,goods4 ,,beautiful ,,pictures1 ,,fine ,,art ,,goods4 ,,stock ,,always ,,complete4 ,,gnahn',s ,,book ,,store4 99 99 99 99 99 ,,ices4 ,lemon ,ice4 ,to #a pint of lemon juice1 add #a quart of sugar and #a quart of water1 in which the rind of the lemon has been allowed to stand until highly flavored1 when partly frozen add the whites of #d eggs beaten to a stiff froth4 ,mrs4 ,h4 ,w4 ,perkins4 ,lemon ,ice4 ,make a rich sweet lemonade1 strain into the freezer4 ,then add the beaten whites of #b eggs to each quart of the lemonade after it is partly frozen4 ,very good and quickly made4 ,mrs4 ,r4 ,r4 ,crapo4 ,coffee ,ice ,cream4 ,required3 #a quart of best cream1 #a pint of strong ,mocha coffee1 #ad ounces white pulverized sugar1 yelks of #h eggs4 ,mix these ingredients in a porcelain-lined kettle and place on fire to thicken4 ,rub through hair sieve1 put into freezer and freeze4 ,abbie ,mac ,flinn4 ,pine-,apple ,ice4 #a pint can of grated pineapple1 pound of sugar1 #a quart of water4 ,when half frozen add the beaten whites of #b eggs4 ,m4 ,p4 ,s4 ,mousse ,glace4 #a quart of cream1 whipped1 #b cupsful of granulated sugar1 cupful of wine4 ,place in a mold and freeze five hours4 ,m4 ,p4 ,s4 ,strawberry ,water ,ice4 #a quart of strawberries1 #a quart of water1 #a pound of sugar1 juice of #b lemons1 add sugar and lemon juice to the strawberries1 mash them and stand aside one hour1 then strain through a fine sieve1 add the water and turn into the freezer to freeze4 ,mrs4 ,w4 ,j4 ,pollock4 ,milk ,sherbet4 #a quart of milk1 #a pint of sugar1 juice of #d lemons4 ,let the milk and sugar be partially frozen1 then strain into the milk the juice of the lemons4 ,frances ,h4 ,potter4 ,biscuit ,glaces4 #a quart of cream1 #a teaspoonful of vanilla1 yolks of #f eggs1 teaspoonful of salt1 pound of sugar1 #a quill of maraschino4 ,put half of the cream on to boil4 ,beat sugar and yolks of eggs together until very1 very light1 then stir them into boiling cream1 and stir over fire until it begins to thicken4 ,take from fire and put aside to cool1 when cold add vanilla and maraschino and freeze in usual manner1 whip the remaining pint of cream to a stiff froth1 and stir into the frozen mixture4 ,frances ,h4 ,potter4 ,milk ,sherbet4 ,take #b cupsful of fruit juice1 7grated pineapple1 orange1 raspberry or strawberry71 #b cupsful of sugar1 #b cupsful of water1 and #b cupsful of milk1 adding milk last4 ,freeze till hard4 ,mrs4 ,seymour ,h4 ,jones4 99 99 99 99 99 ,,drake ,,hardware ,,co41 ,,wholesale1 ,,burlington1 ,,iowa4 99 99 99 99 99 ,ices made according to receipts in this book should be frozen in ,the ,lightning ,freezer4 ,,ask ,,you ,,hardware ,,dealer ,,for ,,them4 99 99 99 99 99 ,,cake ,,and ,,cookies4 ,,banberry ,,tarts4 #a bowl of raisins1 #a cup of sugar1 #a lemon1 #a egg1 #a ,boston cracker 7rolled71 #a tablespoonful of water1 grate rind of lemon1 use juice1 chop pulp with raisins4 ,frances ,h4 ,potter4 ,,hermits4 #a cups light brown sugar1 a cup of butter1 #b eggs1 #c tablespoonsful of milk1 #a teaspoonful each of soda1 cinnamon and nutmeg1 soda in the milk1 #a cup of raisins seeded and chopped4 ,flour enough to make them soft as you can roll them out4 ,frances ,h4 ,potter4 ,,cookies4 a teacupful of butter1 #a coffee-cupful of sugar1 #b beaten eggs1 #b tablespoonsful of milk1 #b teaspoonsful of baking powder1 #b teaspoonsful of vanilla4 ,mix with flour as soft as can be well rolled out4 ,mrs4 ,w4 ,g4 ,mercer4 ,,chocolate ,,cookies4 #b cupfuls of sugar1 #a cupful of butter1 cupful of hot water1 #a heaping cupful of grated chocolate1 #b eggs1 #c teaspoonsful of baking powder1 flour to make stiff enough to drop from a spoon4 ,drop in a greased pan and bake in a quick oven4 ,mrs4 ,l4 ,l4 ,arnold4 ,,club ,,cookies4 #a cupful of butter1 #b cupsful of sugar1 #c cupsful of flour1 #d eggs1 #a teaspoonful baking powder4 ,cream the sugar and butter1 add the flour with baking powder sifted in and then add eggs well beaten4 ,season highly with nutmeg4 ,take a teaspoonful of the dough1 form into a ball by rolling in the hands and press as thin as possible4 ,bake in a quick oven4 ,m4 ,w4 ,mc,f4 ,,joe ,,soan',s ,,cookies4 #d cupsful of sugar1 #c cupsful of butter1 #h cupsful 7scant7 of flour1 #a large cupful sour cream1 #e eggs1 #a teaspoonful of soda4 ,drop them in very small spoonsful on pan instead of rolling4 ,,cookies4 #d cupsful of flour1 #a cupsful of sugar1 cupful of butter1 #b eggs1 teaspoonful of soda and sour milk enough to make a soft dough4 ,,crisp ,,cakes4 #a scant cupful of butter1 #b cupsful of sugar cupful of cold water1 cupful whisky1 #b eggs1 #a teaspoonsful baking powder1 #a teaspoonful vanilla1 flour to make a stiff dough4 ,roll as thin as a wafer and cut out with a small biscuit cutter4 ,bake in a quick oven on an inverted pan4 ,this keeps the bottom from getting too brown4 ,mrs4 ,wm4 ,d4 ,eaton4 ,,ginger ,,cookies4 #a cupful of ,orleans molasses1 #a cupful of sugar1 #a cupful of butter and lard mixed1 #a dessert spoonful of ginger1 #a dessert spoonful of soda4 ,mix soda with flour and then mix all together4 ,roll thin1 cut into forms and bake in a quick oven4 ,mrs4 ,w4 ,g4 ,mercer4 ,,ginger ,,snaps4 #a cupful of molasses1 #a cupful of butter1 #a cupful of sugar1 #a tablespoonful of ginger1 #b eggs4 ,put molasses and butter on the stove and when it comes to a boil take from the fire and add the sugar and ginger4 ,when well mixed add the eggs1 which have been well beaten1 and then add flour enough to roll out4 ,have tin sheets4 ,put a small piece of the dough on the tin sheet1 roll as thin as a knife blade1 cut into round cakes and bake in a quick oven4 ,mrs4 ,e4 ,s4 ,phelps4 ,,hermits4 #c eggs1 #b cupsful of sugar1 #a cupful of chopped raisins1 #a cupful of butter1 #c tablespoonsful of sour milk1 #a teaspoonful of cinnamon1 #a teaspoonful of cheese1 teaspoonful of nutmeg1 teaspoonful of soda4 ,add flour1 making the dough quite soft4 ,bertha ,b4 ,,hickory-,,nut ,,cakes4 ,whites of #g eggs beaten to a stiff froth1 #a pint of pulverized sugar1 #h tablespoonsful of flour and #a quart of nut kernels4 ,drop a teaspoonful at a time on a greased pan and bake in oven4 ,l4 ,r4 ,b4 ,,nut ,,cookies4 #a pint of nuts1 any kind1 #a pint of flour1 #a pint of sugar1 #d eggs1 #a teaspoonful of baking powder1 #a tablespoonful of cinnamon4 ,drop in spoonsful a little apart in greased pan and bake in quick oven4 ,mrs4 ,l4 ,l4 ,arnold4 8,,nothings40 #c well-beaten eggs1 #a tablespoonful of sugar1 salt and flour enough for a very stiff dough4 ,roll and cut into very thin small round cakes and fry them in lard4 ,when they rise to surface and are turned over they are done4 ,drain on a sieve and put two together with jam or jelly between4 ,miss ,rhein4 ,,nut ,,cakes4 pound of sugar1 whites of #c eggs4 ,beat sugar and eggs together to a stiff froth and add #a pint nuts and #d tablespoonsful of flour4 ,drop on buttered tins and bake4 ,,scotch ,,cakes4 #a pound of brown sugar1 pound of butter1 #b eggs1 #a pound of flour1 tablespoonful of cinnamon4 ,to be rolled quite thin4 ,,walnut ,,macaroons4 #a pint of sugar1 #a pint of flour1 #a pint of walnuts1 #d eggs1 #b teaspoonsful of baking powder1 cinnamon1 cloves and nutmeg to taste4 ,drop very small in large pan and bake4 ,miss ,rhein4 ,,apricot ,,cake4 cake of chocolate1 grated1 cup of milk1 yolks of #b eggs4 ,boil until thick and then let it cool4 #a tablespoonful of melted butter1 cupful of milk1 #a cupful of sugar1 #a teaspoonful of vanilla1 #a cupsful of flour and #a teaspoonful of soda4 ,put soda in flour4 ,put stewed apricots between layers and frosting on top4 ,mrs4 ,w4 ,g4 ,mercer4 ,,boston ,,nut ,,cake4 #c eggs1 #b cupsful of sugar1 #a cupful of butter1 #a cupful of milk1 #d cupsful of flour1 #b teaspoonsful of baking powder1 #a large cup of hickory-nut kernels1 #a large cup of raisins4 ,miss ,rhein4 ,,caramel ,,cake4 #a cupful of butter1 #b cupsful of sugar1 #c small cupsful of flour1 whites of #h eggs1 #a cupful of milk1 #b teaspoonsful of baking powder4 ,flavor with vanilla4 ,bake in layers4 ,filling for ,same4--#b cupsful of dark brown sugar1 #a cupful of cream4 ,boil together until the mixture becomes sticky1 but not candy4 ,spread between layers4 ,k4 ,e4 ,r4 ,,cup ,,cake4 #a cupful of butter1 #b cupsful of sugar1 #b cupsful of flour1 #d eggs1 cupful of sweet milk1 #a small nutmeg1 #a teaspoonful of baking powder4 ,mix as you would for any cake4 ,butter and sugar creamed very light and the eggs beaten together instead of separately4 ,bake in small tins or one large one1 as you fancy4 ,k4 ,e4 ,r4 ,,caramel ,,frosting4 #b cupsful of brown sugar1 cupful of butter1 cupful of cream4 ,cook all together and add a little vanilla before putting on the cake4 ,mrs4 ,c4 ,p4 ,squires4 ,,chocolate ,,cake4 ,whites of #f eggs1 #a cupsful of sugar1 cupful of flour1 cupful of corn starch1 cupful of butter1 cupful of milk1 #a heaping teaspoonful of baking powder1 or #a teaspoonful of cream tartar1 teaspoonful of soda4 ,frosting4--,whites of #c eggs1 #a cupsful of pulverized sugar1 #a teaspoonful of vanilla1 #i tablespoonsful of grated chocolate4 ,stir eggs and chocolate together in a bowl over a boiling teakettle until perfectly smooth1 then add sugar and vanilla4 ,french ,loaf ,cake4 #b cupsful of powdered sugar1 #a cupsful of fresh butter1 #a cupful of milk1 #c eggs1 #e cupsful of flour1 #a wineglassful of wine1 #a nutmegs1 teaspoonful of soda 7scant71 pound stewed raisins1 #b ounces of citron4 ,stir sugar and butter to a cream1 then add part of the flour with the milk1 a little warm1 and the beaten yolks of the eggs4 ,then add with the rest of the flour the whites of eggs1 well beaten1 the spice1 wine and soda4 ,mix all thoroughly and add the fruit as you put it in the oven1 stirring in the raisins1 dredged with a little of the flour1 and putting the citron1 cut into small strips1 into the loaves after they are put into the pans4 ,s4 ,s4 ,g4 ,fruit ,cake4 #a pound of butter1 #a pound of sugar1 #a pound of flour1 #c pounds of raisins1 #b pounds of currants1 #a pounds of citron1 #a glass of preserves1 teacupful of molasses1 #a wineglassful of brandy or wine1 tablespoonful each of cinnamon1 allspice and cloves1 and #c teaspoonsful of baking powder4 ,ginger ,cake4 cupful of butter1 cupful brown sugar1 cupful of molasses1 cupful of boiling water poured onto #a even teaspoonful of soda1 #a egg1 #a heaping teaspoonful of ginger1 flour for a thin batter4 ,bake in a slow oven4 ,mrs4 ,h4 ,c4 ,schramm4 ,hickory ,nut ,cake4 ,whites of #i eggs1 #e cupsful of flour1 #a cupful of butter1 #c cupsful of sugar1 #a cupful of milk1 #b teaspoonsful of baking powder1 #a teaspoonful of vanilla or #b tablespoonsful of brandy1 #a pint of nuts4 ,e4 ,g4 ,r4 ,hot ,water ,sponge ,cake4 #a cupsful of sugar1 #a cupsful of flour1 #c eggs1 cupful of boiling water1 #b teaspoonsful of baking powder2 flavor with lemon4 ,the water is added the last thing4 ,mrs4 ,w4 ,g4 ,mercer4 ,hickory ,nut ,cake4 #b cupsful of sugar1 #a cupful of butter1 cupful of milk1 #c cupsful of flour1 whites of #f eggs1 #b teaspoonsful of baking powder1 #a cupful of fine chopped nut meats4 ,mrs4 ,w4 ,g4 ,mercer4 ,,ice ,,cream ,,cake4 #b cupsful of pulverized sugar and #a cupful of butter well beaten together1 #a cupful of sweet milk1 #c cupsful of flour1 #b teaspoonsful of baking powder1 whites of #h eggs beaten stiff4 ,bake in layers4 ,,filling--#d cupsful of sugar and a small cupful of boiling water1 let them boil in a pan until clear and candied1 then pour it onto the whites of #d eggs1 which have already been beaten to a froth4 ,beat until cold1 flavor with vanilla4 ,spread between each layer and on top4 ,e4 ,g4 ,r4 ,,ice ,,cream ,,cake4 ,make any nice white cake or sponge cake4 ,bake an inch thick in jelly pans and let them get perfectly cold4 ,take #a pint of thickest sweet cream1 make very sweet with powdered sugar and flavor with vanilla4 ,blanche #a pound of almonds and chop fine1 stir into cream and put very thick between layers4 ,e4 ,g4 ,r4 ,,maple ,,sugar ,,icing4 ,for a three-layer cake1 take #c cupsful of maple sugar scraped fine and #a cupful of cream4 ,boil till crisp in water4 ,beat until thick enough to spread4 ,add hickory nuts or butter nuts1 as desired4 ,mrs4 ,seymour ,h4 ,jones4 ,sponge ,cake4 #ab eggs beaten separately1 #a pound of granulated sugar1 pound of flour sifted two or three times1 #a teaspoonful of lemon extract or juice and grated rind of a lemon4 ,beat yolks light1 add sugar1 beat again2 add beaten whites and extract1 and lastly flour stirred in very gently until all covered by the batter4 ,bake in #b well greased bread pans filled but half full1 from #de minutes to an hour4 ,mrs4 ,wallace ,campbell4 8,,maud',s0 ,,cake4 ,,cake ,,part--#a cupsful of brown sugar1 cupful 7scant7 of butter1 #c eggs1 cupful of milk1 cupful of flour1 then stir in chocolate custard which is made as follows3 ,,chocolate ,,custard--#h tablespoonsful of grated chocolate1 #e tablespoonsful of granulated sugar1 cupful of milk4 ,boil until it thickens a little1 beat until cool1 then stir into the cake2 add #a cupsful of flour and #b teaspoonsful of baking powder4 ,,icing--#b cupsful of white sugar and #a cupful of water1 boil until quite stiff1 or till it candies or strings4 ,have the whites of #b eggs beaten stiff1 then add syrup1 beating constantly4 ,flavor with vanilla4 ,bake the cake in three layers in a moderately hot oven4 ,ella ,g4 ,rhoads4 ,,nut ,,cake1 7,layer ,cake74 cupful of butter1 #b cupsful of sugar1 #a cupful of milk1 #a cupful of corn starch1 #b cupsful of flour1 #a teaspoonsful of baking powder4 ,mix corn starch1 flour and baking powder together1 add to the butter and sugar1 alternately with the milk2 lastly add the whites of #g eggs4 ,,filling--,whites of #c eggs beaten to a stiff froth1 #a large cupful of granulated1 or confectioners' ,a sugar moistened with #d tablespoonsful of hot water4 ,boil sugar and water briskly until it 8ropes0 or threads when dropped from the end of the spoon4 ,then pour the boiling syrup upon the beaten eggs in a small stream1 beating hard all the time4 ,add cupful of hickory nut meats chopped fine4 ,,sponge ,,cake1 7,hot ,water74 #d eggs1 #a cupsful of sugar1 #b cupsful of flour1 #a cupful of boiling water1 #a teaspoonful of soda1 #b cream tartars4 ,beat eggs1 sugar and flour together and add hot water last4 ,,ginger ,,bread4 #b tablespoonsful of butter1 #b tablespoonsful of sugar1 #a cupful of ,n4 ,o4 molasses1 #a cupful of butter milk1 #a teaspoonful soda in milk1 #a teaspoonful each of ginger and salt1 #b tablespoonsful of cinnamon1 scant teaspoonful of cloves1 #c cupsful of flour4 ,,ribbon ,,cake4 #b cupsful of sugar1 #a of butter1 #a of sweet milk1 teaspoonful of cream tartar1 teaspoonful of soda1 #d cupsful of flour1 #d eggs4 ,reserve a third of this mixture and bake the rest in #b tins of the same size4 ,add to the third reserved1 #a cupful of seeded raisins1 pound of citron1 a cupful of currants1 #b tablespoonsful of molasses1 teaspoonful each of all kinds of spice2 bake in a tin the same size as other loaves2 put the three loaves together with a little icing1 placing the fruit layer in the middle4 ,frost the top and sides4 ,mrs4 ,r4 ,crapo4 ,,spice ,,cake4 #a scant cupful of butter1 #a cupsful of sugar1 #c eggs beaten separately1 #a cupful of milk1 #c cupsful of flour1 #a teaspoonful of cream tartar1 teaspoonful of soda4 ,mace1 cinnamon and cloves1 #a teaspoonful of vanilla4 ,mrs4 ,g4 ,v4 ,phillips4 ,,orange ,,cake4 ,beat the yolks of #ab eggs with #a pound of pulverized sugar1 grate the peel of #a orange and #a lemon1 add the juice of both1 then add the beaten whites of #h eggs and pound sifted flour4 ,,icing--,to the beaten whites of #b eggs add a little confectioners' sugar1 grate the peel of #a large orange1 adding the juice of same alternately with sugar until quite stiff4 ,it takes nearly #a pounds of sugar4 ,frances ,h4 ,potter4 8,snow ,flake40 #a cupful of butter1 #a cupful of milk1 #a cupful of corn starch1 #a cupful of sugar1 #b cupsful of flour1 #c spoonsful of baking powder1 whites of #d eggs4 ,this makes two loaf cakes4 ,miss ,rhein4 99 99 99 99 99 ,h4 ,,ranke4 ,dealer in ,hats1 ,caps and ,furs #cae ,jefferson ,street1 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,the ,,burlington ,,hawk-,,eye1 ,,founded ,,june1 #ahci4 ,daily1 #ae cents per week1 by carrier4 ,weekly1 #a4jj per year1 by mail4 ,sunday1 #b4jj per year1 by mail4 ,send ,the ,hawk-,eye 7,daily1 ,sunday or ,weekly71 to your relatives or friends abroad1 it helps to advertise ,burlington and will prove a welcome visitor to the recipient4 ,,the ,,hawk-,,eye ,,co41 ,publishers4 99 99 99 99 99 ,for the ,best ,goods made in ,burlington you will find at my place every day4 ,these are fresh and made by skilled labor4 ,my motto is 8how good and not how cheap40 ,every pound of goods guaranteed pure1 made every day of the best material4 ,special sale every day4 ,,jas4 ,w4 ,,smither1 #cac ,jefferson ,street4 99 99 99 99 99 ,,jellies ,,and ,,jams4 ,orange ,jelly4 #ab fine oranges1 #a package of ,coxe's gelatine dissolved in #a cupful of cold water1 #c cupsful of fine sugar1 juice of oranges grated rind of #c1 #b cupsful of boiling water1 teaspoonful of cinnamon1 soak gelatine #c hours in water1 cut from top of orange small round piece1 clean out all pulp carefully1 put empty orange skins in cold water1 strain juice1 stir until thick1 add spice1 pour boiling water upon gelatine1 stir over fire until well dissolved1 add juice and sugar1 stir all together1 strain into pitcher1 when clear fill oranges4 ,orange ,marmalade4 ,take equal weights of oranges and sugar1 7white71 grate the yellow rind from of the oranges1 cut all the fruit in halves1 take out the pulp--throwing away the rinds and seeds4 ,drain off all of the juice you can1 and put it on to boil with the sugar4 ,let it come to a boil1 skim it and let it simmer for #ae minutes1 then put in the pulp and grated rind and boil #ae minutes longer4 ,put in jelly tumblers4 ,mrs4 ,e4 ,l4 ,stone4 ,raspberry ,jam4 #a pint of raspberries1 #a pint of white currant juice1 #a pint of sugar1 cook all together and boil down to the consistency of jam1 it is better to make a little at a time4 ,ella ,g4 ,roads4 ,calves ,foot ,jelly4 ,take #d fresh well cleaned calves feet1 put in #c quarts of cold water4 ,bring to a gentle boil1 skim well1 draw pan to side of stove covered1 let boil gently #e hours1 strain off stock through hair sieve1 set in a cold place till next day when it should be a stiff jelly4 ,scrape off all fat1 take a piece of muslin dipped in hot water scrape all remaining fat4 ,put stock in perfectly clean stew pan1 with #a pound of loaf sugar1 juice of #e large lemons1 chopped peeling of same1 piece of cinnamon two inches long1 #h cloves1 #h whites of eggs whipped stiff4 ,bring mixture gently to boil1 simmer for #ae minutes1 strain through jelly bag1 add #b wine-glassesful of brandy1 let in mold till stiff4 ,turn out and use4 ,mrs4 ,j4 ,a4 ,gregg4 ,illustration3 decorative medallion 99 99 99 99 99 ,,wm4 ,,ihrer ,,sons1 ,wholesale and ,retail ,grocers1 ,,headquarters ,,for ,,the ,,following ,,leading ,,brands ,,of ,,fine ,,condiments3 ,s4 ,rae ,co's ,fine ,olive ,oil2 ,p4 ,emillien ,co41 ,bordeaux1 ,france1 ,fine ,french ,fruits and ,vegetables3 ,cross ,blackwell's ,pickles1 ,sauces1 ,relishes1 ,etc43 ,j4 ,e4 ,burns ,co's ,fine ,spices2 ,sprague1 ,warner ,co's ,richeliu ,brand of ,canned ,fruits and ,vegetables2 ,horton ,cato ,m'f'g ,co's ,royal ,salad ,dressing2 ,h4 ,j4 ,heinz ,co's ,pickles1 ,preserves and ,mince ,meats2 ,g4 ,a ,hoflieferant's ,fine ,wiesbaden ,preserves1 ,fruits1 ,etc4 ,,all ,,kinds ,,of ,,dressed ,,poultry ,,choice ,,game and ,,fish ,a ,,specialty4 ,we have the ,finest ,line of ,fancy ,groceries1 ,fine ,teas1 ,coffees1 ,etc41 in the ,city4 99 99 99 99 99 ,f4 ,l4 ,,unterkircher4 ,,geo4 ,l4 ,,unterkircher4 ,p4 ,f4 ,,unterkircher ,,sons1 ,livery and ,furnishing ,undertakers1 ,,livery ,,stable1 ,,undertaking1 #bjf to #baj ,washington ,st4 #bab ,washington ,street4 ,,burlington1 ,,iowa4 99 99 99 99 99 ,e4 ,s4 ,,phelps ,,fire4 ,,surety ,,on ,,bonds4 ,,life4 ,,insurance ,,accident4 ,,employers ,,liability4 ,telephone #af4 #cba ,jefferson ,st4 99 99 99 99 99 ,m4 ,a4 ,,frawley1 ,,notary ,,public4 ,insurance1 ,real ,estate and ,loans1 #cba ,jefferson ,street1 ,telephone ,no4 #af4 ,,burlington1 ,,iowa4 ,buy1 ,sell1 and ,manage ,property on ,commission4 ,collect ,rents and ,pay ,taxes4 ,care and ,management of ,property ,solicited4 99 99 99 99 99 ,m4 ,h4 ,,davis ,,confectionery ,,co41 ----,,manufacturers ,,of---- ,fine ,candies1 ,ice ,cream and ,ices ,also ,bakers of ,fine ,home ,made ,goods1 #djf ,jefferson ,street4 ,a ,full ,assortment of ,cut ,flowers ,received ,daily4 99 99 99 99 99 ,,fancy1 ,,choice ,,and ,,standard ,,groceries ,,which ,,indicate ,,three ,,grades ,,of ,,goods ,my ,first ,grade3 ,,nothing ,,better ,,to ,,be ,,had4 ,second ,grade3 ,,sold ,,by ,,many ,,others ,,as ,,best4 ,third ,grade3 ,,equals ,,any ,,standard ,,goods4 ,prompt and ,special ,attention given to all ,telephone ,orders4 ,w4 ,j4 ,,donahue1 ,telephone #cf #cbc ,south ,eighth ,street 99 99 99 99 99 ,,beverages4 ,blackberry ,cordial4 ,to #a gallon of pressed juice of new fruit1 put #b ounces of cinnamon1 #b ounces of cloves1 two ounces of mace4 ,to each pint of juice put pound of loaf sugar4 ,boil twenty minutes1 strain1 and add to each pint of juice #a wine-glassful of brandy4 ,l4 ,r4 ,b4 ,cherry ,bounce4 pound of granulated sugar to #a pound of late cherries4 ,fill #e gallon demijohn with alternate layers of cherries and sugar1 cover with best whiskey and let it stand one year4 ,then take it off the fruit and bottle4 ,mrs4 ,d4 ,w4 ,peasley4 ,raspberry ,vinegar4 ,a ,,summer ,,beverage4 ,put into a jar #b quarts of raspberries1 and pour over them a quart of good vinegar4 ,let stand #bd hours1 strain it well2 pour this liquid over #b more quarts of berries1 let stand again #bd hours2 strain it through a jelly bag4 ,allow pound of good white granulated sugar to every pint of juice1 stir well1 put into a stone jar and cover closely4 ,put it in a kettle of boiling water for one hour1 strain1 and bottle1 seal1 and it is ready for use the same summer4 ,one teaspoonful to a glass of cold water is the way to prepare it for a beverage4 ,mrs4 ,r4 ,r4 ,crapo4 ,,confectionery4 ,granulated sugar is preferable4 ,candy should not be stirred while boiling4 ,cream tartar should not be added until syrup begins to boil4 ,butter should be put in when candy is almost done4 ,flavors are more delicate when not boiled in candy1 but added afterward4 ,abbie ,mac ,flinn4 ,french ,vanilla ,cream4 ,break into a bowl the white of one egg1 add to it an equal quantity of cold water and stir in ,,xxx powdered sugar until it makes a cream stiff enough to mould4 ,flavor with vanilla and mould in any shape desired4 ,this cream is the foundation of all ,french creams4 ,peppermint and wintergreen essence can be used instead of vanilla4 ,e4 ,b4 ,n4 ,candied ,fruits and ,nuts4 #a cupful of granulated sugar1 #d cupsful of water4 ,boil together until crisp when tried in cold water4 ,boil slowly and never stir4 ,set the kettle in a pan of hot water while using to delay crystalizing4 ,take on the end of a long pin1 or string or thread1 sections of oranges1 stoned cherries1 or other fruits or halves of walnuts1 ,brazilian nuts1 etc41 dip into the syrup until thoroughly coated and let harden on oiled paper4 ,m4 ,g4 ,m4 ,french ,cream ,cherries4 ,make a small round ball of ,french cream1 cut a strip of citron the size of a cherry stem and put the ball of cream upon one end of it4 ,take a candied cherry1 cut in two1 and put one half on each side of the stem on the cream ball4 ,e4 ,b4 ,n4 ,chocolate ,creams4 ,take ,french cream1 mould into shape and lay on waxed paper or a marble slab for #bd hours4 ,melt chocolate in a double boiler1 take a cream on a fork1 drop in the chocolate and roll till well covered4 ,then slip from fork to waxed paper1 and leave in a cool place to dry4 ,e4 ,b4 ,n4 ,english ,walnut ,creams4 ,make ,french cream as directed above4 ,have ready some ,english walnuts4 ,make a ball of the cream about the size of a walnut and place a half nut meat on either side of the ball1 pressing them well together4 ,lay away for a few hours to dry4 ,e4 ,b4 ,n4 ,french ,fruit ,creams4 ,take seeded raisins1 currants1 figs and citron4 ,chop fine and pour into ,french cream before the sugar is all mixed in4 ,make into a flat cake about an inch thick2 and cut in oblong pieces1 or inch squares4 ,nuts can be used in the same way4 ,e4 ,b4 ,n4 ,molasses ,candy4 ,required--#c cupsful of yellow coffee sugar1 #a cupful of molasses1 #a cupful of water1 teaspoonful cream tartar1 butter size of a walnut4 ,boil until brittle1 then turn quickly out on buttered plates4 ,when cool1 pull until white and cut in squares4 ,abbie ,mac ,flinn4 ,chocolate ,candy4 #a cupful of grated chocolate1 #c cupsful of sugar1 #a cupful of milk1 butter the size of a walnut4 ,cook for twenty minutes1 then add #b teaspoonsful of vanilla4 ,after taking from stove beat until smooth4 ,pour out in tins4 ,when cold1 cut in squares4 ,miss ,maud ,mercer4 ,chocolate ,caramels4 ,take #a cupful of sugar1 a cupful of molasses and a cupful of milk4 ,boil fifteen minutes4 ,have ready #a even dessert spoonful of flour and an equal quantity of butter stirred together and beaten to a cream4 ,add this to boiling mixture and boil five minutes more4 ,then put in cake of chocolate grated fine and boil the whole until thick4 ,pour on buttered tins4 ,cooking ,club4 ,cream ,taffy4 #c cupsful of granulated sugar1 cupful of water1 cupful of vinegar1 butter size of a walnut4 ,boil until hard when dropped in cold water1 but do not stir4 ,remove from fire1 add #a teaspoonful of vanilla and pour into buttered tins4 ,when cool pull until white and cut with scissors4 cupful of pounded hickory nuts placed in the pan before pouring on the taffy1 gives it a delightful flavor4 ,miss ,ritzinger4 ,nut ,candy4 #b cupsful of granulated sugar1 #a cupful of peanuts or mixed hickory and walnut meats4 ,pour the sugar into a hot iron skillet and stir constantly until the sugar is dissolved4 ,then add the nuts and pour into hot buttered plates4 ,mrs4 ,d4 ,w4 ,peasley4 ,fudges4 cake of baker's chocolate1 grated1 #c cupsful of sugar1 #a cupful of water1 #a cupful of milk1 butter the size of an egg4 ,mix all ingredients and boil until stiff1 but not brittle when tried in water4 ,pour into pans1 stirring a little as it cools4 ,smooth and cut into squares4 ,m4 ,g4 ,m4 ,peppermint ,drops4 #a pound of confectioner's sugar1 #f tablespoonsful of water1 #h drops of oil of peppermint1 scant teaspoonful of cream of tartar4 ,put #a teaspoonful of sugar into a cup1 drop onto that the oil of peppermint and stir up1 adding the cream tartar4 ,boil the rest of the sugar with the water three minutes1 or until it forms a thread at the end of a spoon4 ,do not stir the syrup4 ,remove from fire as soon as done and add the mixture from the cup4 ,stir briskly until it turns white and creamy4 ,drop from a teaspoon 7making rounds any size you wish7 onto previously prepared paper--either waxed paper or what has been rubbed with sweet oil1 or fresh butter1 or thick cream4 ,if the candy hardens too much to drop1 put on the fire and stir until it grows thinner1 then drop as before4 ,m4 ,b4 ,robertson4 ,nut ,glaces4 ,take out the kernels of assorted nuts in as good shape as possible4 ,make a syrup of #a pint of granulated sugar and #a pint of water4 ,dip in the nuts1 a few at a time1 take out quickly with a fork and lay on a buttered pan to harden4 ,abbie ,mac ,flinn4 ,butter ,taffy4 #b cupsful of sugar1 white or brown1 cupful of vinegar1 cupful of butter4 ,boil until brittle when tested in water4 ,pour into buttered pans4 ,e4 ,b4 ,n4 ,champaign ,sugar ,candy4 #c pints of sugar1 pint each of vinegar and water1 #a tablespoonful of butter added when almost done boiling4 ,boil about twenty minutes1 or until it will crisp in cold water4 ,flavor at the last minute and pour into buttered dishes4 ,pull thoroughly as soon as it is cool enough to handle4 ,c4 ,s4 ,c4 ,walnut ,creams4 #b cupsful of granulated sugar1 #d cupsful of milk1 #d cupsful of water1 #a teaspoonful of vanilla4 ,mix sugar1 milk and water4 ,boil steadily four minutes4 ,pour into a platter1 not buttered1 and beat with a fork4 ,while beating add vanilla4 ,when cool enough to handle roll into small balls and place between pieces of walnuts4 ,m4 ,g4 ,m4 ,molasses ,candy4 #a tablespoonful of butter1 #c cupsful of molasses1 #a teaspoonful of soda4 ,melt the butter in a spider1 pour in the molasses1 boil until crisp1 stir in soda1 pour into buttered plates1 and when cool pull4 ,if butter is melted first the candy seldom boils over4 ,this recipe requires very little boiling4 ,s4 ,s4 ,maple ,cream ,candy4 #b cupsful of maple sugar1 #a cupful of cream1 #b cupsful of chopped nuts4 ,boil sugar with cream until it strings1 stirring constantly4 ,just before removing from fire stir in the nuts4 ,take from stove1 stir until nearly stiff1 pour into buttered plate4 ,in place of cream1 one cup of milk and a teaspoonful of butter may be used4 ,sometimes the milk curdles when beginning to boil2 this is no objection1 as it becomes smooth when cold4 ,s4 ,s4 ,hoarhound ,candy4 #b cupsful of molasses1 #a tablespoonful of butter1 #a teaspoonful of hoarhound1 cupful of water4 ,steep the hoarhound in the warm water1 add the tea so made to the other ingredients1 and boil until crisp when tried in water4 ,s4 ,s4 ,nut ,candy4 ,put #b cupsful of sugar in a hot spider and stir until thoroughly dissolved4 ,then add #a cupsful of any kind of chopped nuts1 walnuts preferred1 and pour into buttered pans4 ,mrs4 ,c4 ,e4 ,s4 ,illustration3 decorative medallion 99 99 99 99 99 ,,fine ,,perfumes ,,and ,,sachets1 ,,edema1 ,,marechal ,,niel1 ,,rose1 ,,lundborg',s ,,goya ,,lily1 ,special ,odors4 ,,alpine ,,violet4 ,,roger ,,gallett',s ,,violette ,,de ,,parme1 ,,the ,,finest ,,violet ,,made ,,for ,,sale ,,by ,,robinson ,,drug ,,co1 ,cor4 ,fifth and ,jefferson ,sts4 99 99 99 99 99 ,,north ,,hill ,,grocery4 ,illustration3 ,chase ,sanborn coffee label ,we receive ,fresh ,vegetables from our own ,garden4 ,use the ,daisy ,flour1 ,chase ,sanborn ,coffees and ,dew ,drop ,canned ,goods1 at ,h4 ,,zaiser ,,son4 99 99 99 99 99 ,,when ,,you ,,need ,,anything ,,in ,,the ,,line ,,of ,,pastry1 ,fancy ,cakes1 ,pies1 ,rolls4 ,doughnuts1 ,oyster ,patties1 c4 ,also ,,fine ,,candies1 then go to the ,s4 ,s4 ,,bakery1 #ejc ,jefferson ,street4 ,,the ,,most ,,reliable ,,place ,,in ,,the ,,city4 99 99 99 99 99 ,,conrad ,,lutz1 ,printing1 ,binding1 and ,blank ,books1 ,,we ,,make ,,the ,,printing ,,of ,,fine ,,wedding ,,stationery ,,and ,,party ,,invitations ,a ,,specialty4 #ajc and #aje ,valley ,st4 ,,burlington1 ,,iowa4 99 99 99 99 99 ,,miscellaneous4 ,you can drive nails into hard wood without bending them1 if you dip them first in lard4 ,kerosene oil will remove rust in iron4 ,pumpkin seeds are very attractive to mice1 and traps baited with them will soon destroy them4 ,the fumes of a brimstone will remove berry stains from a book1 paper or engraving4 ,use whiting moistened with kerosene to scour your tins4 ,to make chicken gravy richer1 add the yolk of an egg4 ,soak garden seeds in hot water a few seconds before planting4 ,good for a ,cold4 ,the juice of two lemons in half a tumbler of luke warm water4 ,cora ,tanner's ,cold ,cream4 ,shave #b ounces of white wax and #dj grains of spermaceti into #g ounces of oil of almonds4 ,melt together over gentle fire4 ,when quite dissolved1 add #e ounces of best rose water1 and beat till cold with egg beater4 ,dr4 ,h---- recommends for the treatment of bleeding at the nose1 the plunging of the face and hands of the patient in water1 as hot as can be borne4 ,he says that the most rebellious cases have never resisted this mode of treatment4 ,cold drinks1 as a rule1 increase the feverish condition of the mouth and stomach1 and so create thirst4 ,experience shows it to be a fact that hot drinks relieve thirst2 and cool off the body when it is in an abnormally heated condition1 better than ice cold drinks4 ,wash for ,hands4 ,glycerine and lemon juice1 equal parts of each4 ,for ,fresh ,burns1 ,scalds1 ,etc4 ,take equal parts of lime water and raw linseed oil1 shake well together1 saturate an old linen cloth and apply to the burn4 ,be sure and keep the cloth well saturated4 ,for ,scalds and ,burns4 ,apply essence of peppermint to a burn or a scald2 it seems to drive out the heat and causes a cool sensation immediately4 ,washing ,woolen ,underwear4 ,take a pail of water warm enough to bear the hand in1 add #a tablespoonful of ammonia1 quarter of a cake of good laundry soap1 stirring until the soap is dissolved4 ,let the clothes soak for half an hour1 rinse in two waters the same temperature as they were washed in1 add a little blueing in last rinsing1 shake well before hanging on the line4 ,l4 ,k4 ,washing ,windows4 ,to wash window glass1 wring out of warm water a chamois skin4 ,it will wash off the dirt1 and can again be rinsed and wrung1 and used to dry the glass4 ,it is a much quicker way then to use cloths4 ,placing a silver spoon in glasses or jars1 prevents them from breaking when hot jelly1 or fruit is put into them4 ,mrs4 ,h4 ,c4 ,garrett4 ,excellent ,tonic for the ,hair4 #a teaspoonful of quinine1 #a tablespoonful of salt1 #a pint of whisky4 99 99 99 99 99 ,telephone #bec4 ,,joseph ,,bock1 ,,proprietor ,,sunny ,,side ,,green ,,houses ,,burlington1 ,,iowa4 ,illustration3 primrose plant in a pot ,cut ,flowers and ,floral ,designs of all ,descriptions for ,weddings1 ,funerals1 ,etc4 ,orders by ,telegraph or ,telephone ,promptly ,attended to4 99 99 99 99 99 ,the 8,humphery0 ,ladies' ,stride ,saddle4 ,made after the pattern made by us for ,mrs4 ,humphrey1 ,iowa's ,graceful ,equestrienne4 ,orders accepted now from the trade for ,spring delivery4 ,s4 ,r4 ,i4 ,c4 ,mc,connell1 ,manufacturers at ,wholesale only ,fine ,riding ,saddles and ,driving ,harness4 ,,burlington1 ,,iowa4 99 99 99 99 99 8,a ,thing of ,beauty is a ,joy ,forever40 ,the ,souvenir ,book of ,burlington which will contain over ,five ,hundred half-tone illustrations will be all that the quotation implies4 ,watch for it4 ,to be published by ,,the ,,journal ,,co41 ,no4 #ajj ,north ,main ,street4 99 99 99 99 99 ,,the ,,boston ,,store4 ,,james ,,bentz ,,sons1 ,no4 #bae ,,jefferson ,,street4 ,the ,largest ,line of ,ladies' ,pocket ,books in the ,city4 ,the ,best #a4jj ,kid ,glove in the ,city2 ,button or ,hook4 ,,james ,,bentz ,,sons4 99 99 99 99 99 ,transcriber's ,notes3 ,advertisement listed in the index for ,inside ,back ,cover was not available due to being covered with library stickers4 ,archaic spellings have been retained4 ,inconsistencies in spelling1 hyphenation and title formatting have been retained4 ,obvious typesetting and punctuation errors have been corrected without note4 ,other errors have been corrected as noted below4 page #ac1 ,break and heat the ,break and beat the page #ba1 bowed and skinned1 boned and skinned1 page #bg1 hence it's name hence its name page #fc1 when its boiling1 when it's boiling1