15
F i t « Cake
Cream together one cup of sugar and
one-half cup of butter, add two eggs well
beaten, one-half cup of flour, two squares
of melted chocolate, one teaspoonful
vanilla and one cupful of chopped Eng
lish walnuts, or other nuts, if preferred.
Bake twenty minutes in a square pan
and,
while still warm, cut in little squares.
H ERE a great Thanksgiving feast
of turkey, several vegetables,
salad, mince and pumpkin and
P ea n u t B a tte r
apple pie, not to mention the puddings
Shell fresh-roasted peanuts, and grind
that many housekeepers offer to amplify
the already huge dinner, has been served in the meat chopper, then mix with
and eaten, the partakers thereof feel that mayonnaise. One quart of peanuts in the
never again will they want another bite. shell will make a pint of butter. S. W.
But the hours roll around and by and by
C h o co la te Cream s
some member (usually the youngest, espe
cially if it happens to be a boy of about
First make a fondant in this manner:
twelve years) begins to wonder if the Boil together, without stirring, two cupsful
past feast is to be the last meal he is of granulated sugar, one of boiling water
ever to eat. But "Mother" has foreseen and one-fourth of a teaspoonful of cream
this state of affairs, and behold 1 here is of tartar, until a small quantity dropped
a lovely Thanksgiving supper, just as in cold water can he rolled into a creamy
good as the dinner, though not so abund ball. If, when tested, it is too hard (like
ant in variety. Hardly any one wants taffy) add a little more water, bring to the
much for this meal, but all agree that boil again, and test a second time. When
perhaps "just a little bite of something" done set aside until lukewarm, and then
would not be a bad thing. The
stir rapidly with a woden paddle until it
Salm an L o a f
forms a white cream too thick to stir.
may be prepared while the dinner is get Turn out on the molding board and knead
ting ready and then reheated just before until soft and creamy. Make into balls and
tea is served, or it may be eaten cold. dip in melted chocolate, using hatpin or
It consists of: One can of salmon, half toothpick. I use unsweetened chocolate
cup of melted butter, two beaten eggs, for coating the creams, as it melts much
one cup of rolled cracker or bread better than the other kind. Shave or grate
crumbs, with salt, pepper and a little it into a bowl, and put enough paraffin in
cayenne as suits the taste. Mix all to to make it nice and thin. Set over a tea
gether. put in buttered pan and steam or kettle to melt without stirring. When it is
all melted, stir it well, dip the creams and
bake three hours.
Then a dainty salad, a green one (let place on a slightly greased platter.
E. M. II.
tuce, endive, chicory, etc.,) by preference,
but if not convenient, a potato salad with
a nice dressing will add greatly to the
G ln c e r A p p le *
enjoyment of tlie supper. Here are two
Take two pounds of cooking apples,
excellent dressings, either one quite suit peel, core and throw them into cold water.
able for any salad.
Take the weight of the apples after they
are peeled and cored in the weight of loaf
B oiled Salad D ressing
sugar, with half a pint of water to each
Put the sugar and
The yolks of two eggs beaten with one pound of sugar.
tablespoonful granulated sugar and one water into a stewpan, and, when boiling,
teaspoonful salt, pinches of mustard and put in the apples and two and a half
red pepper. Then add four tablespoon ounces of ginger (whole). Let them sim
fuls of cream and set dish in hot wa mer until transparent (the apples should
ter. When warm, add four tablespoon be whole) ; color the syrup with a little
fuls of vinegar. Cook until it thickens, cochineal. This should be served cold,
with custard or cream.
then cool.
T
M ayon n aise D ressing
M arouu atee o f Salm on
Remains of cold boiled salmon, 2 large
lettuce, watercress and beets, 4 hard
boiled eggs and small quantity of oil and
vinegar, pepper and salt, y i pint mayon
naise sauce; thoroughly wash and dry the
jettuce and use the o iic r leaves, dipped
in oil and vinegar, to lay on the dish as
foundation; upon this lay on a circle
overlapping one another, small cutlets
cut as neatly as possible from the salmon,
and covered with the Mayonnaise sauce.
In the centre and around these put the
remainder of the lettuce and the cress
cut up, using first the hearts of the let
tuce, cut evenly to alternate, with little
groups of watercress, beet and eggs cut
A S im ple Cake
Two eggs, one-half cup of butter, one up round the dish, some of the »auce
cup of sugar, one and one-half cups o f being put on top of the salad.
flour, three-quarters cup of milk, with
vanilla to flavor. Beat the eggs with the
D ellelans Salm an P I «
melted butter, and add the sugar, flour,
Take the yolks of 3 eggs well beaten.
milk and vanilla, all the time beating
well. Then bake in a hot oven. The 3 tablespoonfuls of butter (melted), the
secret of a nice cake is in the amount juice and grated peel of 1 lemon, I cup
of beating it gets. This amount will of sugar. '/ i cup of milk, with I heaping
make three layers. If a chocolate cake is teaspoonful of corn starch dissolved in
the milk. Beat these all together, bake
desired it may be spread with
in one trust in a moderate oven.
Take the whites of 3 eggs beaten to a
Cfcacalatc I c ln «
stiff froth, and 4 tablespoonfuls of pow
For which will be required one-quarter of dered sugar and a little lemon juice.
a cup of Baker’s chocolate, one and three- When pie is baked put this on top and
quarter cups of powdered sugar, two slightly brown in oven.
heaping teaspoonfuls cornstarch, one tea
spoonful of vanilla and one cup of milk.
B e r lin S a la d
Put the grated chocolate with the other
ingredients in a saucepan and cook until
Cut 6 large sardines in pieces and put
in the salad dish. Then put over them
thick and spread on the cake.
But if chocolate cake is not wanted, for a layer of peeled and sliced tomatoes,
not everyone cares for such a rich cake, then a layer of cold thin sliced cucumber.
the same cake may be used and spread Then cover with a little finely chopped
onion; garnish the dish with crisp let
instead with
tuce leaves, and just before serving pour
over a French dressing.
Grate the peel of one lemon in one
pound of confectioner’s sugar, then add
one-quarter cup of cream and one-half
Split the chicken down the back,
teaspoenful of vanilla. Mix well and it
season with salt and pepper
and
is ready to spread on the cake.
dredge well with flour both sides.
Then another and newer cake is:
Beat the volk of one egg with half tea-
sooonful of sugar and one-quarter tea
spoonful of salt. Then add one cupful
of best olive oil, but add very slowly,
beating all the time with the egg beater
until the oil is all used. Then, when it
is very thick, add one teaspoonful of
vinegar. 1'his makes a very- nice and a
very wholesome salad dressing, as there
is nothing better than olive oil.
For this simple little meal nothing fur
ther will be needed except the tea (or
coffee) and cake. A very good cake is
as follows:
chopped Irish potato, a tablespoonful
minced parsley, red pepper and salt am)
fry until the vegetables are colored. Add
the meat of eight hard-shelled crabs that
have been scalded and cleaned and three
pints of boiling water. Cook thirty min
utes. When ready to serve add a tea
spoonful of powdered sassafras rubbed to
a paste with a sponful of butter. Stir in
the soup until well mixed, then pour in
hot tureen and serve with rice. Filet
should never be put in until nearly ready;
Put into a bake pan a small cup stock to use, as it spoils quickly if left stand
and a quarter pound butter. Arrange the ing.
giblets on the bottom and on them lay
the chicken, breast down. Cover the pan
B a tte r C ake«
closely and baste every ten or twelve
minutes. Allow about fifteen minutes to
Sift together one quart flour, a tei-
the pound in roasting. When tender take spoonful salt, half a teaspoonful sugar an<)
out the chicken and lay on a hot platter. two large teaspoonfuls baking powder.
Mash the giblets, add a cup rich crearti and Add a pint and a quarter of milk and mix
serve with buttermilk or beaten biscuit
into a batter a little stiffer than for pan
cakes. Have the pancake griddle heated
evenly all over and lightly greased and on
C hicken G um bo
it lay the muffin rings. Half fill with the
batter
and bake until well risen to the top
An old fowl is usually considered best
for this. Clean, cut in pieces as for a of the rings. Turn carefully with the cake
fricassee. Put a tablespoonful lard in a turner. They should not be too brown.
granite kettle or deep stewpan, and when When all cooked, pull each in half, toast
hot add the chicken. Fry a rich brown, delicately, butter well and serve. English
watching and turning carefully. When muffins are also made with yeast. In this
fried a good brown, add a tablespoonful case sift to one quart flour, one teaspoon
flour and let brown, then add enough hot ful salt and a half teaspoonful sugar. Add
water to a little more than cover. Add a cup and a half lukewarm water and
two sliced onions, a pepper pod without a half yeast cake dissolved in some of the
seeds, and salt to taste. Cover and sim water. Beat the dough thoroughly, then
mer until the chicken is tender. About cover and set in a warm place to rise. It
fifteen minutes before serving add fifty will take about five hours. Shape the
oysters and their liquor. When the oysters dough on a well-floured molding board
cockle on the edges, set back on the range into flat, oval pieces about twice the size
and sprinkle in a tablespoon ful of fine of an egg. Lay on a greased griddle
sassafras powder. Stir and serve imme slightly heated and push back on the stove
diately with a heaping tablcspoonful of to rise gradually. As they begin to puff,
bring the griddle forward and bake slowly,
rice in each plate or soup bowl.
turning frequently. The entire process of
C rab G um bo
rising and baking on the griddle will take
Fry two tablespoonsful flour to one of about half an hour. The muffins should
lard until the flour is browned, but not be a buff color when done. Pull apart and
blackened.
Add a chopped onion, a butter while hot.
Explanation—Nearly every large mantlfaeturer gives avray t h r vise.iKlK C*
samples fo r advertising )>tiri>o»es. You like the «ample ami you
buy more. We are the first and only company to giv e awu y
a fam ily «ire 18.00 washer fo r advertising purpose«.
You wlH like it and praise Itan dyou r neigh
bors w ill buy them, that's where we
g et our money back.
Cass T.
WrtgM—
Presided
of the
V it G ive You m
Greenville
Implement
Co.— Mates
m il
Wonderful
Free Otter
G re e n v ille W a s h e r
a n ti $ 4 .0 0 in G A SH
A b so lu tely F R E E •—
yon w ill Just hand out four o f raw *2.00 check« to fou r o f yonr
friends—that’s a ll there is to do—nothing more. I ’d g iv e ymi
washer free and pay you a dollar a piece fo r handing out fourcueeks.
FI eiuie don't think that w e are tryin g to fo o l you—don't think there
Is a Ptrlng to this offer—there Is NO string to this offer. W e do ex
a ctly as we say, If we didn’t this paper would n ot print this an
nouncement. when you w rite to us w e w ill explain just bow it is
that we can afford to g iv e these splendid washers away free. Our
great, colored bulletin explain))everything.
W e ask nothing o f you fo r the washer—w e g ir o yon the **.00
Greenville Washer positively and absolutely free. You don’t have to
buy It—you don’t have to work fo r It—you don 't h ave to do a singto
thing for it. W e g ive ltto Y o n free just as we say. AI1 we ask o f you
In tue world Is that you hand fou r o f your friends the four clMvkii
pood for 12.00 each which we w ill send you and we w ill send the four
checks by m ail at the same tim e that we »end you the free *».00
fa m ily size washer.
No matter how many tim e« yon h ave been fooled by free ads—
Suarantaad
yon
can't get fooled here, fo r we g iv e you the washer free and *4.00 in
f o r 12 Years
Cash bes.des. There Is no canvassing to do—no work tnrio—nothing
m to sell. Just fonr Ik’.OOchecks to g iv e away and you know you can
g iv e away f2.00_cheeks easy enough. I t may sound too good to be true, but I t ’s true Just the same.
Utve You a Washer Fra« Just a*; We Say We Will. W e have onr own wonderful new plan. W o ask
nothing o f you except to pass out lour checks and we pay you *4.00 fo r doing that. There Is no contract
to sign, no promise Vo pay, nothing. Just our faith In you—just our faith in the washer, and our faith
In those checks.
I Will Clva You This Wonderful Washer Free—guaranteed fo r 12 years. Guaranteed to wash coBars
and wristbands o f the dirtiest shirts perfectly clean. Guaranteed to make hand rubbing entirely unnec
essary. It'* the great levers that do the work. No more tired arras, no moro lam e I* . !.v. It w ilt bo a
blessing In your home. You may have been fooled on free offers, but w on 't get fooled here. You 'tl thank
our lucky stars thatyou answered this ad. W e giv e you the regular *8.00 Greenville Washer free and
I 00 in eash besides. Write for Your Free Waahar Now—do It righ t away. Let us prove to you that wo
really do g iv e away • washer free—let us prove to yon that we w ill g iv e yon one o f theso wonderful
washers absolutely free and N 00 in «ash besides. It will only cost one cent to bo convinced,so w rite a t .
©nee and giv e fu ll shipping directions. Address me personally—Cass T. Wright. President.
I
The G reen ville Im plem ent G o ., 118
White Street, G reen ville, M ichigan
F R E E TO YOU, MY S IS T E R .
F r e e to Y o u t a 4 E v e r y S is t e r W om an HnfTerlng fro m W om an** A ilm e n t* .
1 am
a
wom an.
I k n o w w o m a n ’ s su ffe rin g s .
I h a v e fo u n d th e cure.
I wilt m a ll, free o f a n y c h a r g e , m y home treatment
w it h fu ll in s tru c tio n s to a n y s u ffe re r fr o m w o m a n 's
a ilm e n ts .
I w a n t to t e ll a ll w o m e n a b o u t th is cu re—
you, m y rea d er, fo r y o u r s e lf, y o u r d a u g h te r , y o u r
m o th e r, y o u r eister.
I w a n t to t e ll you h o w to o n r*
y o u r s e lf at h om e w ith o u t th e h e lp o r a d o c to r.
M en
cannot
u n d ersta n d
w o m a n ’ s su ffe rin g s .
W hat
we
w o m e n k n o w from experience, w e k n o w b e tte r than
a n y d o c to r. I know th a t m y h om o t r e a tm e n t Is a safo
a n d sure cu re fo r Leaearrh aft, or Whitiah IH w h argr*,
Ulceration, Displacement, o r P a llia * o f th e Womb«
Profuse, Nranty or Painful Periods. Uterine o r Ovarian
Tunion or («rowths; a ls o pains in the head, back and
bowels, hearing down feelings, nervousness, creeping
feeling up the spine, melancholy, hot flashes, weari
ness, kidney and bladder trouble« where caused by
weaknesses peculiar to our sex.
. . .
I w a n t t o sen d yo u a complete ten days* treatment
entirely free to prove to you that you can cure yourself
at home, easily, quickly and surely. Remember that It
will cost you nothing -o xl'-'C this treatment a complete
t r ia l, a n d i f you sh ou ld w is h to continue. It will cost you only about 12 cents a week or less
th an two c en ts a d a y
It will not Interfere w ith your work or occupation. Just send me year
name ©r address, tell me how you suffer If you wlah. and I will send yon the treatment for
y o u r case, e n tir e ly free, in p la in w ra p p e r, by return malL
I will also send you free of eeet,
m y b o o k - W O M A N ’S O W N M E D I C A L A D V I S E R . ’ * with explanatory illustrations showing
w h y w o m en »u ff'r, a n d h o w th e y can easily cure themselves at home.
Every woman should
have it. and lea rn to think for herself. Then when the doctor says— ’You must have an opera
tion,” you can d e c id e ror yourself. Thousands of women have cured themselves with my homo
remedy. It cures «11, old or young.
_ —___
To Mothers of Daughter«, I will explain a simple home treatment which speedllf and eff*e*
tuaiiy cures Leaeorrhoea. Oreen Plcknem. and Painful or Irregular Menstruation in Young
Ladles
plumpness snd health aiw sys results from Its use.
.
...»
Wherever you live, I can refer you to ladles of your own locality who know and will
gladly tell any sufferer that this Home Treatment really enres all women’s diseases, and
make women well, strong, plump and robust. Just send me your addreaa, and th« free, tejg
>k. Writ©
W r it e t to-day
o - d a y aa
ou m
ay n
o t see
is o n e r aga
in *
day*' treatment i" yours, also the book.
as y you
may
not
see tn
thlf_offer
agaltW
A d d rc*«-B IB B . M . S O M M
B. B - I 4 1 7 . M O R T E D A M E . I B B . , O . I . A .
_